1 0 0 0 IR ビール製造への利用を目的とした香気生産野生酵母の香気特性および実用性評価に関する研究
1 0 0 0 OA 樹液から単離した香気生産野生酵母のビール香気特性および実用性の評価
- 著者
- 鈴木 成宗 坂宮 章世 金澤 春香 栗田 修 矢野 竹男 苅田 修一
- 出版者
- 一般社団法人 日本食品工学会
- 雑誌
- 日本食品工学会誌 (ISSN:13457942)
- 巻号頁・発行日
- vol.17, no.2, pp.59-69, 2016-06-15 (Released:2016-09-29)
- 参考文献数
- 36
- 被引用文献数
- 1
特徴的なクラフトビール用酵母を得ることを目的とし,三重県伊勢市の椎の樹液から採取した微生物群を用いて,ビール醸造を行い,発酵性態の良好であった菌叢からコロニーを単離した.得られた菌株は,ITS-5.8S rDNA-ITS2領域(ITS領域)の遺伝子解析を行い,新規のSacchromyces cerevisiae(S. cerevisiae)に属する株であることを確認し,KADOYA1と命名した.KADOYA1の実用性および特徴を評価するため,実用エール系ビール酵母株1056および3068を対照に,実用規模(1,000 L)でのビールの試験醸造を行った.KADOYA1は1056株および3068株と比較すると,醗酵速度がやや遅かったが,醗酵力は十分な実用性があることが確認できた.それぞれの酵母で醸造したビールの香気成分をGC-マススペクトロメトリーにより分析したところ,KADOYA1は1056株および3068株とは異なる特異的な香気成分の生産性をしていることが明らかとなった.さらに,におい識別装置で香気特性は評価したところ,1056株および3068株で醸造したビールとは異なる香気特性であることが確認できた.以上のことから,KADOYA1は実用ビール酵母として有用であると判断できたので報告する.
1 0 0 0 OA ビール製造への利用を目的とした香気生産野生酵母の香気特性および実用性評価に関する研究
In the thousand year history of beer brewing, many innovative events have taken place. It can be said that most of the events happened through the development of new technology regarding yeasts or the discovery of a novel strain of yeasts itself. At the present time, nearly all craft beer companies have to continuously develop new beers in order to gain more of the market share. In this thesis, to produce a characteristic craft beer, at first five different tree saps were collected from the Ise-shima area and each sap was mixed into each pasteurized wort containing hops in a sterilized Erlenmeyer flask. After mixing, the flasks were placed in a dark at 30˚C for 2 days. Some worts produced an aromatic alcohol flavor and small frothy barms. One wort with superior flavors was propagated in a stock pot filled with pasteurized wort. And after 2 days, propagated wort was utilized to brew 1000 liters of beer. After one year, the second brewing was attempted by using sediment of a fermentation tank that had been used for the first brewing. Next, a flavor-producing wild yeast was isolated using an enriched culture method from sediment of a fermentation tank for the second brewing. A comparative analysis of the sequences of ITS1-5.8S rDNA-ITS2 region indicated that the isolated strain was related to Sacchromyces cerevisiae and was named KADOYA1. To evaluate the characteristic and utility of KADOYA1, a commercial scale (1,000 L) of beer production test was performed using ale beer yeast strain 1056 and 3068 as a control. The fermentation rate of KADOYA1 was slightly lower than those of strains 1056 and 3068, but ethanol production was sufficient. The odor properties of beer brewed with each yeast strain were estimated with quantification of gas chromatography-mass spectrometry, and a fragrance evaluation was performed using an electronic noses (FF-2A). The results showed that the beer brewed with KADOYA1 has a characteristic odor that is different from those of the beers brewed with the other two strains. KADOYA1 was deemed to be a commercially useful yeast for craft beer production because it has sufficient fermentation and good flavor-producing abilities. KADOYA1 is expected to be used to produce craft beer with a unique flavor.