酿酒酵母菌耐热性快速鉴别的方法研究

Study on the Rapid Methods to Identify the Thermotolerance of Saccharmyces cerevisiae

目的:找出快速有效的鉴别酵母耐热性的方法。方法:酿酒酵母菌经过不同温度热激处理后,用美兰染色计数、稀释平板计数、发酵活力直接测定法和浊度测定法对酿酒酵母菌耐热性进行了测定,同时对酵母菌的形态也进行了观察。结果:表明浊度测定的结果和发酵活力直接测定法测定的结果关系没有相关性,不便用来测定酵母菌的活力。用美兰染色计数、稀释平板计数和发酵活力直接测定法所得的结果有同样的趋势,通过相关性分析,这些方法都可以表示酵母菌的活力,但各有其特点。其中,美兰染色计数是鉴别酵母耐热性的快速有效的方法。

Objective：Several methods to identify the thermotoleranee of Saccharmyces cerevisiae are adopted after different temperature of heat shock treatments of the S. cerevisiae .Methods： The result got by the turbimetric measurement was difference from that by determination of activity and could not be used as a method to identify the activity of the thermotoleranee of S. cerevisiae .Restdts：Tbe results showed the same trends of thermotoleranee of S. cerevisiae among the methylene blue stain method, the plate viable total count method and the determination of activity method. These three methods could all be used to reveal the activity of S.cerevisiae after heat shock treatments but had variety characteristic of them, while the method of methylene blue stain give the exact activity of thermotoleranee of S. cerevisiae and it is the most rapid and the simplest method.