影响酒精酵母产生乙醇耐性的因素  

Factors affecting ethanol tolerance of alcohol yeast

作　　者：耿曙光[1] 荆忠胜[1] 张兴华[1] 

机构地区：[1]东北电力学院应用技术系,吉林吉林132002

出　　处：《中国酿造》2004年第9期8-10,共3页China Brewing

摘　　要：乙醇对细胞的抑制主要表现在对生长率、发酵率、糖分解酶、膜势能的抑制及膜磷脂的裂解。该文主要阐述了细胞质膜不饱和脂肪酸、曲霉蛋白脂、特定的固醇及加氧作用对酒精酵母产生乙醇耐性的影响。The inhibition of alcohol to cell was represented on inhibiting growth rate, fermentation rate, saccharidase, membrane potential energy, and breaking down membrane lecithoid. This paper mainly discussed the influence of membrane unsaturated fatty acids, Aspergillus protein lipid, special cholesterin, and adding oxygen to the ethanol tolerance of alcohol yeast.

关 键 词：发酵 酒精酵母 乙醇耐性 不饱和脂肪酸 蛋白脂 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]