酿酒活性干酵母生理特性的研究

建立一种酿酒活性干酵母生理活性的简易评价方法,比较并筛选一株适合以木薯粉水解液发酵发酵生产燃料酒精的活性干酵母。优化2株酿酒活性干酵母的活化条件、生长温度和生长pH值,以木薯粉水解液为发酵液,在最适生长条件下比较两株酵母的生长曲线、发酵强度、耐糖能力、耐温能力和耐酒精能力。选择酿酒活性干酵母Ⅰ作为木薯粉水解液发酵酵母,该酵母在前36h发酵强度高于1g(/L.h),36h后发酵强度迅速下降;耐糖能力为20%,耐受温度是55℃以及耐酒精浓度是7%。

Physiological and biochemical characteristics of active dry yeast

To set up an easy method to evaluate the physiological and biochemical characteristics of active dry yeast, and develop one suitable yeast strain for fuel ethanol production from cassava starch hydrolysate. The activation conditions, growth temperature and pH of two active dry yeasts were optimized. Using cassava starch hydrolysate as fermentation broth, the growth curves, fermentation intensities and the tolerances to glucose, temperature and alcohol of the two strains were compared. The active dry yeast I was better for fuel ethanol fermentation from cassava starch hydrolysate. The fermentation intensity of yeast I exceeded lg/（L-h） in the first 36h and then decreased quickly. Its highest glucose tolerance was 20%, the highest temperature tolerance was 55℃, and the ethanol tolerance was 7%.