紫外诱变酿酒酵母筛选耐高温菌株  

Screening of Saccharomyces Cerevisiae with Temperature Tolerance Radiated by UV

作　　者：李艾[1] 李云凯[1] 程磊[1] 

机构地区：[1]唐山学院环境与化学工程系,河北唐山063000

出　　处：《唐山学院学报》2013年第3期35-37,共3页Journal of Tangshan University

摘　　要：以实验室保存的酿酒酵母为初始菌株,采用紫外分光光度法测定菌株浓度,绘制出菌株生长曲线,由此确定出最佳诱变菌龄为3～10h,在此期间利用紫外线对菌株进行诱变,筛选出一株适于在高温下发酵的菌株,紫外线诱变条件为:紫外灯功率10 W,照射距离30cm,照射时间3min。此菌株在37℃下培养72h,其成熟发酵醪酒精产率为3.837%。In this study, saccharomyces cerevisiae preservation in laboratory is activated and puri- fied. The growth characteristics of saccharomyces cerevisiae is analyzed in the study and its growth curve is drawn by UV spectrophotometry. The best mutational age of strain is 3-10 h in which saccharomyces cerevisiae is radiated by UV. One saccharomyces cerevisiae strains which can be adapted to high temperature fermentation is screened out, UV mutagenesis conditions are as follows： mutagenic time,3min^the mutagenic distance,30 cm; UV lamp power 10 W. The bacte- rial strain is cultured 72 h at 37 ℃ measured mature fermentation alcohol production rate of 3.837%.

关 键 词：酿酒酵母 菌株 诱变 耐高温 

分 类 号：TS261.1[轻工技术与工程—发酵工程] TS262.2[轻工技术与工程—食品科学与工程]