以糖蜜为碳源的酿酒酵母培养基的优化  

Optimization of Saccharomyces cerevisiae medium with molasses as carbon source

作　　者：陈雪[1] 甄玉国[1,2] 赵小丽[1] 

机构地区：[1]吉林农业大学动物科学技术学院吉农博瑞奶牛研发中心,吉林长春130118 [2]长春博瑞饲料集团有限公司技术中心,吉林长春130114

出　　处：《中国酿造》2014年第4期35-38,共4页China Brewing

基　　金：吉林省重大科技攻关项目资助(No.2012ZDGG006)

摘　　要：以甜菜糖蜜为碳源,通过摇瓶试验,在单因素试验基础上,进行正交试验设计,对酿酒酵母的培养基进行了优化。最终确定酿酒酵母的液体培养基优化配方为糖蜜添加量8%,尿素添加量0.05%,磷酸二氢钾添加量0.05%。在此条件下的培养基产酿酒酵母菌干质量为7.67g/L,比培养基优化前提高了23.3%。Using beet molasses as carbon source, based on shake flask test, on the basis of single factor experiments, orthogonal experiment was adopted to optimize the formula of Saccharomyces cerevisiae medium. The optimum formula was determined as follows： beet molasse 8%, urea 0.05%, monopotassium phosphate 0.05%. Under the optimized condition, the cell weight reached 7.67 g/l, which was 23.3% higher than the non-optimized one.

关 键 词：甜菜糖蜜 酿酒酵母 培养基 优化 

分 类 号：TS261.1[轻工技术与工程—发酵工程]