高产酵母菌Co-158生理特性研究  

Study on the Physiological Characteristics of High-yield Saccharomycetes Strain Co-158

作　　者：朱会霞[1] 孙金旭[1] 张伟[2] 李长文[2] 

机构地区：[1]衡水学院生命科学系,河北衡水053000 [2]河北农业大学食品科技学院,河北保定071001

出　　处：《酿酒科技》2007年第5期20-23,共4页Liquor-Making Science & Technology

基　　金：河北省科技攻关项目(032201100)

摘　　要：对经60Co诱变筛选得到的高产酒精酵母Co-158菌株的耐酒精性、耐糖性、耐酸性、耐盐性进行研究,结果表明,Co-158菌株耐酒精能力强,在含乙醇19%vol的麦芽汁培养基中10h可发酵;耐糖能力高,在葡萄糖浓度达到55%(w/v)时可发酵;耐酸碱能力强,在pH值为2.5～13.0范围内可发酵;耐盐能力强,在11%(w/v)盐溶液中仍然可发酵。The alcohol-endurance, acid-alkali resistance and salt tolerance of high-yield Saccharomycetes strain Co-158 （produced by ^60Co mutation） were investigated.The results suggested that Co-158 strain had strong alcohol-endurance （it could ferment in the wort culture medium containing 19 %vol ethanol）, high sugar tolerance （it could ferment in the wort culture medium containing grape sugar 55 % （w/v））, high acid-alkali resistance （it could ferment in the condition of pH 2.5-13.0） and high salt tolerance （it could ferment in the wort culture medium containing salt 11%（w/v））.

关 键 词：微生物 酵母菌Co-158 耐酒精度 耐酸碱度 耐盐度 

分 类 号：TS261.1[轻工技术与工程—发酵工程] Q93-3[轻工技术与工程—食品科学与工程]