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酒精酵母菌种选育的研究进展 被引量:2

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摘要 一、前言 酵母自古以来就是酿造行业利用的重要微生物,饮料酒类的生产就是典型的例子。工业和医用的酒精,也是酵母厌氧发酵的产物。虽然过去曾经通过合成方法代替酵母产生酒精,可是在人类面临能源危机的今天,人们又回到利用植物这样的再生资源通过酵母发酵获得酒精,因为这样更为合算。
出处 《四川食品工业科技》 CAS 1995年第3期13-18,共6页
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  • 1程志娟,邹海晏,郭彤,尹作屏.国内外对耐高温酒精酵母的研究与应用[J].酿酒科技,1993(2):69-72. 被引量:6
  • 2[1]Sa-Correia I & Van Udan N. Temperature profiles of ethanol tolerance: Effects of ethanol on the minimum and maximum temperature for growth of the yeasts Saccharomyces cerevisiae and Kluyveromyces fragilis [J]. Biotechnol Bioeng, 25:1665-1667.
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  • 7[6]HUGHES D B, TUDROSZEN N J & MOYE C J. The effect of temperature on the kinetics of ethanol production by a thermotolerant strain ofKluyveromyces marxianus [J]. Biotechnol Lett, 1984, (6): 1-6.
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  • 10贺家明,赵祥颖,陈苏萍.酵母耐乙醇性状及提高其乙醇耐性的途径[J].酿酒科技,2000,(2):6-10.

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