酿酒酵母菌生长特性的研究  

Effects of Temperature and pH on the Growth of Saccharomyces cerevisiae

作　　者：刘龙海[1] 李新圃[1] 杨峰[1] 罗金印[1] 张哲[1,2] 李宏胜[1] 

机构地区：[1]中国农业科学院兰州畜牧与兽药研究所,农业部兽用药物创制重点实验室,甘肃省新兽药工程重点实验室,兰州730050 [2]甘肃农业大学动物医学院,兰州730070

出　　处：《中国草食动物科学》2016年第3期38-41,共4页China Herbivore Science

基　　金：“十二五”国家科技支撑计划(2012BAD12B03);甘肃省科技支撑计划(144NKCA240);甘肃省农业科技创新项目(GNCX-2013-59);中国农业科学院奶牛疾病创新工程(CAAS-ASTIP-2004-LIHPS-03)

摘　　要：为探究温度和p H值对酿酒酵母菌生长特性的影响,采用单因素实验设计,检测了不同温度、不同初始p H值对酿酒酵母菌生长的影响。结果表明,培养基p H值和温度对酿酒酵母菌的生长具有明显的影响,当p H值为3.0或者8.0,温度为20℃或高于40℃时,酿酒酵母菌的生长明显受到抑制;酿酒酵母菌在培养基初始p H值为4.0~6.0,温度在25~30℃时生长良好。To investigate the effects of temperature and p H on the growth of Saccharomyces cerevisiae,the influence of different temperature and p H were determined on Saccharomyces cerevisiae growth by single factor design. The results indicated that the temperature and p H of mediu would significantly affected the growth characteristics of Saccharomyces cerevisiae. The Saccharomyces cerevisiae growth would be inhibited when exceed the temperature（20-40 ℃） or the p H（3.0-8.0）. In this study,the optimum growth temperature of Saccharomyces cerevisiae is 25-30 ℃,the optimum growth p H is 4.0-6.0. This study laid a foundations for the application of fermentation process.

关 键 词：酿酒酵母 温度 PH值 生长特性 

分 类 号：S816.6[农业科学—饲料科学]