抑制浓度下铅铜对啤酒废酵母产LYCD活力影响  

Effects of Lead and Copper in Inhibitory Concentration on Stress Response of Beer Waste Yeast to Produce Live Yeast Cell Derivative

作　　者：张健[1] 冯学愚[1] 刘小彬 谢刚 李波[1] 

机构地区：[1]宜宾学院生命科学与食品工程学院,四川宜宾644005 [2]重啤集团宜宾分公司,四川宜宾644000

出　　处：《食品研究与开发》2010年第2期53-56,共4页Food Research and Development

摘　　要：以废酵母为研究对象、利用废液为培养基,在生长抑制浓度下分别探讨铅、铜离子对啤酒废酵母产生活性酵母细胞衍生物(Live Yeast Cell Derivative,简称LYCD)的活力影响。结果表明:废酵母在废液中培养28h可达到对数生长期;当废液中Pb2+、Cu2+浓度分别达到300、100mg/L时可对废酵母产生明显生长抑制;当Pb2+、Cu2+的作用浓度分别为340、160mg/L,应激时间分别是30、15min时,啤酒废酵母产的LYCD活性强。Using waste liquor as culture medium, the beer waste yeast was investigated to produce Live Yeast Cell Derivative （LYCD） by addition of lead and copper ions in quantity of inhibitory concentration. The results showed, that beer waste yeast reached the logarithmic phase after 28 h in waste liquor, that the inhibitory concentration of lead and copper could be acquired above 300 mg/L and 100 mg/L respectively, and that the LYCD of beer waste yeast reached the highest activity under conditions of lead and copper concentration being 340 mg/L and 160 mg/L respectively, and of their corresponding stress time being 30 and 15 minutes respectively.

关 键 词：啤酒废酵母 啤酒厂废液 活酵母细胞衍生物 金属离子 

分 类 号：TS261.1[轻工技术与工程—发酵工程]