高产酵母菌Co-158耐副产物特性研究  

Study on the Metabolic Byproduct-enduring Characteristics of High-yield Yeast 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7期17-19,共3页Liquor-Making Science & Technology

基　　金：河北省科技攻关项目(032201100)资助。

摘　　要：对经60Co诱变筛选得到的高产酒精酵母Co-158菌株耐乙酸、耐甘油、耐乳酸特性进行研究,结果表明,当乙酸浓度>3.5%、甘油浓度>3.0%、乳酸浓度>2.5%时,对Co-158菌株开始有抑制作用;因此,Co-158菌株有较强的耐代谢副产物的能力。The metabolic byproduct-enduring characteristics including acetic acid-enduring, glycerin-enduring and lactic acid-enduring of high-yield yeast strain Co-158 （produced by ^60Co induction mutation） were studied. The results suggested that yeast strain Co-158 was not restrained until the content of acetic acid was above 3.5 % ,the content of glycerin was above 3.0 % ,and the content of lactic acid was above 2.5 %. Accordingly, such strain had strong metabolic byproduct-enduring capability.

关 键 词：微生物 Co-158酵母 耐性 酒精 

分 类 号：TS261.1[轻工技术与工程—发酵工程] TQ920[轻工技术与工程—食品科学与工程]