高温和高酒精浓度下的酵母特性  

Characteristics of yeast at higher temperature and higher ethanol concentration

作　　者：路玲玲[1] 檀建新[1] 张伟[1] 马雯[1] 王敏[1] 

机构地区：[1]河北农业大学食品科技学院生物工程系,河北保定071001

出　　处：《中国酿造》2004年第9期5-7,13,共4页China Brewing

摘　　要：在酒精生产中,应用嗜热微生物有很多优势。酒精浓度和温度是影响酵母发酵的2个重要因素,当2个因素相互作用时,随着温度和酒精浓度的上升,使细胞中脂肪酸的组成及热冲击蛋白发生变化,酵母的耐受力下降。There were a lot of advantages that we could obtain through the use of thermostable microorganism for ethanol production. Ethanol concentration and temperature were two important factors affecting yeast fermentation. While the two factors were interactional and increasing, fatty acid composition and heat shock proteins in the cells would change and yeast tolerance would decrease.

关 键 词：温度 酒精 耐热 耐酒精 酵母 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]