酒用耐(嗜)酸酵母的诱变育种  

Mutation screening of acid tolerant yeast

作　　者：吴士业[1] 黄泽伟[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《中国酿造》2010年第8期124-126,共3页China Brewing

摘　　要：利用酒厂采集的酒糟等经分离纯化得到的酵母菌株作为出发菌种,以紫外线作为诱变剂,对出发菌种进行不同剂量的诱变处理后,用pH值为3的选择培养基作为筛选条件,分离选育适合白酒厂生产工艺条件要求的酒用耐(嗜)酸酵母菌株。Using isolated and purified yeast from residue of liquor making factory as original strain, mutation screening strains were obtained atter treatment with ultraviolet. Acid tolerant strain adapted for liquor factory was obtained after screening and isolation with medium of pH value 3.

关 键 词：酒用酵母 耐(嗜)酸酵母菌 诱变育种 

分 类 号：TS261.1[轻工技术与工程—发酵工程]