一株耐酒精酿酒酵母的絮凝性研究  

Flocculation of an ethanol tolerant strain Saccharomyces ceriviaise

作　　者：吴嘉[1] 贾东晨[1] 李小冬[1] 万永虎[1] 乔敏[1] 

机构地区：[1]云南大学云南省生物资源保护与利用重点实验室,云南昆明650091

出　　处：《中国酿造》2012年第3期25-27,共3页China Brewing

基　　金：国家科技攻关与高新技术发展计划(2002YQ002);云南省科技攻关与高新技术发展计划(2009YG-3B);云大基金重点项目(2005Z004B)

摘　　要：通过对一株耐酒精酿酒酵母菌株1912的絮凝性进行研究,结果表明,该菌株的絮凝出现在稳定期,当培养基的pH值为4.5、Ca2+浓度为0.1mol/L时,该菌株细胞的絮凝程度较高,其絮凝细胞达79.01%。其絮凝受甘露糖、麦芽糖、葡萄糖的抑制。The flocculation of Saccharomyces ceriviaise 1912 was studied.The results indicated that the flocculation appeared on stationary phase.The flocculence degree of 79.01% was obtained when Ca2＋ concentration and pH value were 0.1mol/L and 4.5 in culture medium,respectively.The flocculence was inhibited by maltose,glucose and mannitose.

关 键 词：酿酒酵母 絮凝 优化 

分 类 号：TS261.1[轻工技术与工程—发酵工程]