摘要
从轻微腐烂的水果中筛选到两株在45℃可以良好生长的耐高温酵母菌B-2和J-7,并对其基本形态特征、生理特性及发酵性能进行了研究。结果表明:高浓度的糖、盐或酒精均会抑制两株耐高温酵母菌的生长;B-2的耐糖性、耐酒精性优于J-7;两株菌的最适生长pH约为5.5;37℃发酵实验表明,B-2发酵能力较强,发酵72h能从20%葡萄糖中产7.9%Vol酒精,而相同条件下,J-7仅产4.9%Vol酒精。
Two thermotolerant yeast strains B-2 and J-7 were isolated from the slightly decayed fruits. Some morphological and physiological characteristics and fermentation properties of two strains were investigated. Results indicated that B-2 showed better resistances to high concen tration alcohol and glucose than J-7. The optimum growth pH value of B-2 and J-7 was 5.5. The ethanol fermentation experiment at 37 ℃ showed that B -2 can produce 7.9% vol ethanol from 20% glucose after 72h, while J-7 can produce 4.9% vol ethanol under the same condition.
出处
《酿酒》
CAS
2007年第2期52-54,共3页
Liquor Making
关键词
耐高温酵母
筛选
生理特性
酒精发酵
thermotolerant yeast
screening
physiological characteristics
ethanol fermentation
