高絮凝活性酿酒酵母菌株筛选及其培养条件研究  

Screening of a Strain of Saccharomyces cerevisiae with High Flocculability and Study on Its Cultural Conditions

作　　者：蒋智[1,2] 易小畅[1,2] 覃柳[1,2] 谌斌[1,2] 

机构地区：[1]广西环境工程与保护评价重点实验室 [2]广西师范大学环境与资源学院,广西桂林541004

出　　处：《环境科学与技术》2014年第1期53-55,119,共4页Environmental Science & Technology

基　　金：广西自然科学基金面上项目(2011GXNSFA018080);广西教育厅科研项目(桂教科研〔2009〕25号);广西环境工程与保护评价重点实验室平台建设项目(二期)

摘　　要：从实验室保藏菌种中筛选到1株具有高絮凝活性的酿酒酵母(Saccharomyces cerevisiae)菌株,利用其发酵液进行絮凝实验,结果表明:该絮凝剂对4 g/L、pH为7的高岭土悬浊液有很好的絮凝效果;该菌株产絮凝剂的最佳培养条件:碳源为葡萄糖,氮源为蛋白胨,培养温度为30℃,初始pH值为5.5,液体震荡培养96 h后絮凝率最高可达92.6%。A strain of Saccharomyces cerevisiae with high flocculability was screened from the laboratory collected strains. Flocculation tests conducted with the fermentation liquid showed that it had a good flocculation effect on kaolin clay suspension of 4 g/L and pH 7. Under the optimum cultural conditions of the strain with glucose as carbon source and peptone as nitrogen source, and cultural temperature 30 ℃ ,initial pH value 5.5, the flocculating rate of the strain was up to 92.6% after 96 h shake culture.

关 键 词：微生物絮凝剂 酿酒酵母 培养条件 

分 类 号：X172[环境科学与工程—环境科学]