摘要
初步探讨了压力对酵母菌生成海藻糖的影响,研究发现处理压力、处理时间、处理温度、pH值及酵母菌培养时间均对酵母胞内海藻糖的生成有显著影响,而且胞内海藻糖含量与菌体存活率之间呈一定的相关性;同时发现高压CO2对酵母海藻糖生成的影响是酸化作用、厌氧、压力多个因素综合作用的结果。
The effect of pressure on intracellular trehalose concentration of Saccharomyces cerevisiae was primarily explored. The results showed: pressure valve, treating time, treating temperature, pH and culturing time showed evident effects on Saccharomycesc erevisiae intracellulart rehalose concentration. Theree xistedc ertainr elativity between trehalosec oncentration and viability of yeast cells, while the changes of intracellular trehalose concentration of Saccharomyces cerevisiae resulted not only from pressure valve but also from acidification and anaerobic function.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第5期34-37,共4页
Food Science
基金
国家自然科学基金项目(20176041)
关键词
压力
酵母菌
海藻糖
CO2
pressure
Saccharomyces cerevisiae
trehalose
carbon dioxide
