| 面包酵母海藻糖含量与酵母耐性之间的关系 |
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| 引用本文： | 陈丽君,肖冬光,郭学武,张翠英,盖伟东. 面包酵母海藻糖含量与酵母耐性之间的关系[J]. 食品工业科技, 2011, 0(8): 112-114,117 |
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| 作者姓名： | 陈丽君 肖冬光 郭学武 张翠英 盖伟东 |
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| 作者单位： | 工业微生物教育部重点实验室,天津科技大学生物工程学院,天津300457 |
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| 基金项目： | 国家科技支撑计划项目(2007BAK36B04); 天津市科委自然基金重点项目(10JCZDJC16700) |
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| 摘 要： | 以存活率为指标,探讨了不同时期不同面包酵母的耐盐性能、耐酒精性能、耐高温性能以及耐冷冻性能,并且测定了不同时期菌体胞内海藻糖含量,研究结果表明胞内海藻糖含量与酵母的耐受性之间存在一定的相关性,海藻糖含量越高,酵母的耐性越好。
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| 关 键 词： | 面包酵母 海藻糖 耐性 耐冻性 存活率 |
Correlation between the trehalose content and the stress resistance of the baker yeasts |
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| CHEN Li-jun,XIAO Dong-guang,GUO Xue-wu,ZHANG Cui-ying,GAI Wei-dong. Correlation between the trehalose content and the stress resistance of the baker yeasts[J]. Science and Technology of Food Industry, 2011, 0(8): 112-114,117 |
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| Authors: | CHEN Li-jun XIAO Dong-guang GUO Xue-wu ZHANG Cui-ying GAI Wei-dong |
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| Affiliation: | CHEN Li-jun,XIAO Dong-guang*,GUO Xue-wu,ZHANG Cui-ying,GAI Wei-dong(Key Laboratory of Industrial Microbiology,Ministry of Education,College of Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China) |
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| Abstract: | The freeze-tolerance,the stress resistance and the trehalose content of different baker yeasts in the different periods was discussed.It was found that there was a correlation between the trehalose content and the stress resistance,and there was a better stress resistance with the higher trehalose content. |
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| Keywords: | baker yeast trehalose stress resistance freeze-tolerance survival rate |
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