野生酿酒酵母耐受性分析  

Investigation on the Tolerance of Wild Saccharomyces cerevisiae

作　　者：薛军侠[1] 徐艳文[1] 杨莹[1] 刘延琳[1] 

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌712100

出　　处：《酿酒科技》2007年第6期45-47,共3页Liquor-Making Science & Technology

基　　金：西北农林科技大学青年骨干基金

摘　　要：对野生酿酒酵母(Saccharomyces cerevisiae)的工业胁迫条件,包括高浓度酒精、高渗透压、高温、高糖浓度和营养饥饿的耐受性进行了分析。结果表明,所测定的酵母菌株对这些逆境条件的耐受性有明显差别,表现出良好耐受性的是C242和G2257,耐受性差的有C190和N5254。The tolerance ofsaccharomyces cerevisiae strains against high concentration ethanol ,high osmotic pressure, high temperature, high sugar concentration and nutrient starvation were investigated. The results showed that there was evident difference in tolerance among all the measured saccharomyces cerevisiae strains, C242 strain and G2257 strain presented good tolerance, whereas the tolerance of C 190 strain and N5254 strain was inferior.

关 键 词：微生物 野生酿酒酵母 耐受性 发酵 

分 类 号：TS261.11[轻工技术与工程—发酵工程]