| 一株耐酒精酿酒酵母的絮凝性研究 |
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| 引用本文： | 吴嘉,贾东晨,李小冬,万永虎,乔敏.一株耐酒精酿酒酵母的絮凝性研究[J].中国酿造,2012,31(3):25-27. |
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| 作者姓名： | 吴嘉 贾东晨 李小冬 万永虎 乔敏 |
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| 作者单位： | 云南大学 云南省生物资源保护与利用重点实验室,云南昆明,650091 |
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| 基金项目： | 国家科技攻关与高新技术发展计划，云南省科技攻关与高新技术发展计划，云大基金重点项目 |
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| 摘 要： | 通过对一株耐酒精酿酒酵母菌株1912的絮凝性进行研究,结果表明,该菌株的絮凝出现在稳定期,当培养基的pH值为4.5、Ca2+浓度为0.1mol/L时,该菌株细胞的絮凝程度较高,其絮凝细胞达79.01%。其絮凝受甘露糖、麦芽糖、葡萄糖的抑制。
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| 关 键 词： | 酿酒酵母 絮凝 优化 |
Flocculation of an ethanol tolerant strain Saccharomyces ceriviaise |
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| WU Jia
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JIA Dongchen
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LI Xiaodong
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WAN Yonghu
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QIAO Min.Flocculation of an ethanol tolerant strain Saccharomyces ceriviaise[J].China Brewing,2012,31(3):25-27. |
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| Authors: | WU Jia JIA Dongchen LI Xiaodong WAN Yonghu QIAO Min |
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| Affiliation: | (Laboratory for Conservation and Utilization of Bio-Resource,Yunnan University,Kunming 650091,China) |
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| Abstract: | The flocculation of Saccharomyces ceriviaise 1912 was studied.The results indicated that the flocculation appeared on stationary phase.The flocculence degree of 79.01% was obtained when Ca2＋ concentration and pH value were 0.1mol/L and 4.5 in culture medium,respectively.The flocculence was inhibited by maltose,glucose and mannitose. |
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| Keywords: | Saccharomyces ceriviaise flocculation optimization |
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