Theα-aminonitrogen in wort is the key influencing factor to beer quality and the contents of higher alcohols and diacetyl.

麦汁中α-氨基氮是影响啤酒中高级醇、双乙酰含量和啤酒质量的关键因素。

. The fermenting conditions were optimized using single factor experiments, that is to say to confirm the optimum diacetyl producing temperature, the pH value and the concentration of the factor of the sodium citrate in fermentating culture.

通过单因素实验优化产丁二酮发酵条件，即确定最佳产酶温度、pH值、柠檬酸盐浓度，结果表明菌株NT3008的最佳产丁二酮发酵温度为30℃，最佳产丁二酮pH值为6.0-6.5。

The diacetyl is an important substance in the beer, but its high content will effectthe quality of the beer.

双乙酰是啤酒中的重要风味物质，但含量过高会影响啤酒的品质。

Diacetyl (DA) is a kind of important food perfumer and intermediate of fine chemicals.

丁二酮是一种重要的食用香料以及医药、农药等精细化学品合成的中间体。