太空搭载对茅台大曲酵母生理特性的影响  

Effect of spaceflight on the physiological characteristics of yeasts from Maotai-Daqu

作　　者：史东健[1] 王昌禄[1] 郭坤亮 季克良 

机构地区：[1]天津科技大学食品工程与生物技术学院天津市食品营养与安全重点实验室,天津300457 [2]贵州茅台酒股份公司,贵州仁怀564501

出　　处：《中国酿造》2008年第8期61-63,共3页China Brewing

基　　金：中国博士后基金资助项目(2004036139)

摘　　要：以"神舟五号"搭载茅台大曲中所分离的酵母菌为出发菌株,对其搭载前后的细胞生理特征进行了研究。结果表明,搭载后的菌株在生长特性、出芽极性方面存在显著性差异(p≤0.01),而在细胞体积、存活率方面差异不显著(p≤0.05)。The physiological characteristics of Saccharomyces cerevisiae after spaceflight were compared with that of wild-type strain, which was isolated from the Maotai-liquor starter. It was found that there were significant difference （p≤0.01） in the growth characteristics and budging polarity between the post-flight strain and wild-type strain, but the cell volume and survival rate showed no significant difference （p≤0.05）.

关 键 词：茅台大曲 酵母 空间环境 生理特性 

分 类 号：TQ925.7[轻工技术与工程—发酵工程]