酒精应激产生活性酵母细胞衍生物的研究  

Research on Stress Response of Alcohol to Produce Live Yeast Cell Derivatives

作　　者：白爱琴[1] 郭坤亮[2] 秦广利[1] 曹文涛[2] 邱树毅[2] 汪强[2] 

机构地区：[1]贵州大学生命科技学院,贵州贵阳550003 [2]贵州大学生物工程学院,贵州贵阳550002

出　　处：《酿酒科技》2008年第1期52-53,共2页Liquor-Making Science & Technology

摘　　要：对酒精应激条件下产生活性酵母细胞衍生物(Live Yeast Cell Derivative,简称LYCD)进行了研究。结果表明,当酒精浓度为4%～8%时,LYCD的活性显著增加,当酒精浓度为8%时,LYCD活性达到最大值;在刺激时间为20 min时,LYCD的活性达到最大值。The stress response of alcohol to produce live yeast cell derivatives （LYCD） was investigated. The research results indicated that when alcohol concentration was between 4 %-8 %, the activity of LYCD increased evidently, and when alcohol concentration was 8 % or the stress time was 20 min, the activity of LYCD reached the highest.

关 键 词：酒精 酿酒酵母 酵母细胞衍生物 应激 

分 类 号：TS262.2[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]