摘要
对耐盐酱油酵母菌的生长曲线和其生长过程中培养基中还原糖消耗和乙醇生成量变化进行了研究。实验结果表明:食盐的添加对4种酵母菌的生长都有比较明显的影响,尤其是CanV酵母。还原糖含量下降和乙醇含量的增加与各酵母菌的生长阶段相关,迟滞期阶段还原糖含量下降和乙醇含量的增加比较平缓,对数生长期和稳定期阶段,还原糖含量下降和乙醇含量的增加速度最大,衰亡期阶段还原糖含量和乙醇含量相对稳定。
Growth curves of salt-tolerant soy brewing yeast and reducing sugar consumption and yield of ethanol during its growth was studied in this paper. The results showed that the salt added into culture medium had significant effect on yeast's growth, especially CanV yeast; the decrease of reducing sugar content and increase of ethanol content was related to different growth phase of each yeast. They changed slowly during lag phase and rapidly during log phase and stationary phase, while they remained stable during decline phase.
出处
《中国酿造》
CAS
北大核心
2005年第5期14-17,共4页
China Brewing
关键词
酵母菌
生长曲线
还原糖含量
乙醇含量
yeast
growth curve
reducing sugar content
ethanol content
