耐高温酒用酵母发酵生长条件的优化  

Optimization of Fermentation Growth Condition Medium for Thermostability Wine Yeasts

作　　者：魏春红[1] 盛艳 吴泽柱 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]马利酵母有限责任公司,黑龙江哈尔滨150300

出　　处：《食品研究与开发》2017年第3期169-172,共4页Food Research and Development

摘　　要：对耐高温酵母生长条件进行优化研究。单因素试验结果表明:该菌种最适生长温度32℃,p H 6.0,搅拌转数750 r/min,接种量7.0%。在上述生长条件进行正交试验,优化结果:温度34℃,p H 5.0,搅拌转数800 r/min,接菌量5.0%,优化后OD560值为1.315。The growth condition for thermostability wine yeasts was investigated in this research. The results of single factor experiments showed that optimum growth temperature was 32℃, pH was 6.0, stir of revolution was 750 r/min , inoculation was 7.0 %. Optimum growth temperature was 34℃, pH was 5.0, stir of revolution was 800 r/min, inoculation was 5.0 %, optimization OD560 value of 1.315.

关 键 词：耐高温 酒用酵母 生产条件 

分 类 号：TS261.11[轻工技术与工程—发酵工程]