| 酿酒酵母工业菌株胁迫条件耐受性分析 |
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| 引用本文： | 刘向勇,张小华,鲍晓明.酿酒酵母工业菌株胁迫条件耐受性分析[J].中国酿造,2006(1):8-11. |
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| 作者姓名： | 刘向勇 张小华 鲍晓明 |
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| 作者单位： | 山东大学,微生物技术国家重点实验室,山东,济南,250100 |
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| 摘 要： | 对酿酒酵母（Saccharomyces cerevisiae）工业菌株胁迫条件，包括高浓度酒精、高渗透压、高温、营养饥饿、氧化胁迫、糠醛毒性的耐受性进行了分析，同时测定了抗生素G418对这些菌株的最低抑菌浓度。结果表明，所测定的酵母菌株对这些逆境条件的耐受性有明显差别，表现出良好耐受性的是6508和安琪酵母菌株，同时多倍性的酿酒酵母工业菌株的耐受性均比单倍性实验室菌株高。
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| 关 键 词： | 耐受性 酿酒酵母 发酵 |
| 文章编号： | 0254-5071(2006)01-0008-04 |
| 修稿时间： | 2005年8月5日 |
Study on the stress resistance of Saccharomyces cerevisiae industrial strains |
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| LIU Xiang-yong,ZHANG Xiao-hua,BAO Xiao-ming.Study on the stress resistance of Saccharomyces cerevisiae industrial strains[J].China Brewing,2006(1):8-11. |
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| Authors: | LIU Xiang-yong ZHANG Xiao-hua BAO Xiao-ming |
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| Abstract: | The stress resistance of Saccharomyces cerevisiae industrial strains to high-concentration ethanol,high osmotic pressure,high temperature,nutrient starvation,oxidative stress,furfural toxicity and the sensitivity to G418 were analyzed in this paper.The result showed that the stress resistances among these yeast strains were obviously different.The strains 6508 and Angel are the most resistant.The polyploidy industrial strains were more resistant to stress conditions than that of the haploid laboratory strains. |
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| Keywords: | stress resistance Saccharomyces cerevisiae fermentation |
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