酱油增香发酵用酵母的纯化和生长特性分析

The Purification and Growth Analysis of the Yeasts for Enhancing Soy Sauce Flavour

对酵母菌种进行了分离纯化,绘制出分离纯化后的酵母菌种的生长曲线。通过设计正交试验,确定出各菌种的最适生长条件。实验结果表明,T酵母的最适生长条件为:培养基中食盐添加的质量分数为0.07,温度28℃,pH值5,Ca2+浓度10-3mol·L-1;鲁氏酵母的最适生长条件为:培养基中食盐添加的质量分数为0.08,温度32℃,pH值5.5,Ca2+浓度10-4mol·L-1。

The yeasts' growth curves were drawn after the yeasts were purified,and the optimal growth conditions of every kind of yeast were obtained with the method of orthogonal experiment.The optimum growth conditions of T yeast were:NaCl 7%(g/g),temperature 28℃,pH 5, Ca^(2+) 10^(-3)mol·L^(-1) and the optimum growth conditions of Saccharomyces rouxii were NaCl 8%(g/g),temperature 32℃,pH 5.5,Ca^(2+) 10^(-4)mol·L^(-1),respectively.