酵母的不同处理方法对其分散度和轮虫培养效果的影响  

Effect of Different Treat Methods of Yeast on the dispersion rate and Rotifer Culture

作　　者：蔺丽丽[1] 陈玉珂[1] 宋丹[1] 

机构地区：[1]吉林农业大学动物科技学院,吉林长春130118

出　　处：《河北渔业》2009年第12期15-18,共4页

摘　　要：试验采用多种方式处理酵母,检测处理后的酵母的分散度。处理方式包括搅拌、活化、搅拌+活化。本试验选取30 min和120 min两种活化时间及20℃、30℃、40℃和50℃四个不同的温度梯度对酵母进行处理。结果表明:酵母细胞的分散度为活化后搅拌(直接加水搅拌(直接活化(搅拌后活化。选取酵母细胞密度为2.3×106个/mL,3.3×106个/mL,4.2×106个/mL,5.5×106个/mL,6.4×106个/mL的酵母溶液分别对轮虫进行投喂。结果表明:扩大酵母的分散度,可显著地增加轮虫的增殖率。Use different methods including stir,activation,stir and activation,treating yeast and the dispersion rate.In this trial we select two activation time（30min and 120min.） and 4 level activation temperature（20,30,40,50 ℃ respectively）.The results indicated that the dispersion rate of yeast treated with stir after activation was significant better than the other methods.Then select 5 level concentration of yeast to culture rotifer and find out an optimum yeast cell density.These results showed that more individual yeast cell can significant increase the growth and reproduction rate of Brachionus rotundiformis.

关 键 词：S型褶皱臂尾轮虫(s-type) 酵母 处理方法 生长繁殖 

分 类 号：S963.21[农业科学—水产养殖] TQ464.7[农业科学—水产科学]