摘要
在乳酒酵母原生质体形成率和再生率影响单因素研究的基础上,对菌龄、酶解温度、酶解时间、酶浓度、稳渗剂采用L1(6 4)5正交试验,评价各因素的影响程度,得出适宜该菌原生质体制备的条件。结果表明,菌龄12 h、酶浓度1.0%、酶解时间1 h、酶解温度28℃、稳渗剂选用KCl的条件下,原生质体形成率76%,再生率62%。
On the basis of single factor study on the formation rate and the regeneration rate of Candida kefyr protoplast, L16 （4）5 orthogonal test of bacteria age, zymolysis temperature, zymotysis time, enzyme concentration, and infiltration agents was performed to evaluate the influencing degree of each factor and further to conclude the best preparation conditions of Candida kefyr protoplast as follows： bacteria age 12 h, enzyme concentration as 1.0 %,1h zymolysis time, zymolysis temperature at 28℃ ,and KC1 used as infiltration agent. Under the above conditions, the formation rate and regeneration rate ofprotoplast were 76 % and 62 % respectively.
出处
《酿酒科技》
北大核心
2008年第6期65-67,71,共4页
Liquor-Making Science & Technology
关键词
微生物
紫外诱变
原生质体
乳酒酵母
microbe
ultraviolet mutagenesis
protoplast
Candida kefyr
