摘要
从山东沿海近海海域分离到近百株野生酵母菌 ,对其进行生理生化实验发现 ,酵母菌菌体的OD值及在YPD平板上形成菌落的大小都随着渗透压或盐浓度的增加而减少 ,其生长与发酵时的NaCl的平均极限浓度是 2 .0～ 2 .5mol/L。我们得到一株耐盐性较强的酵母菌和三株能够产丙酮酸的酵母菌 ,并对一株产丙酮酸较好的酵母菌进行了分类学实验 。
Approximately one hundred yeasts have been isolated from the sea coast of the Shandong Province of the China. With testing their biophysical and biochemical characteristics we found out that colony forming units of the yeasts decreased with the increase of osmotic pressure or salt concentration ,and the OD values of the yeasts in YPD liquid medium as well . The average limit concentration of NaCl for yeast growth and fermentation were 2.0-2.5M. We have isolated one yeast strain with better halotolerance and three yeast strains to be able to produced pyruvate. By classifying tests to a yeast strain produced pyruvate best , we come to get primary conclusion that this yeast strain was similar to Candida.
出处
《酿酒》
CAS
北大核心
2004年第5期32-34,共3页
Liquor Making
