酸碱介质条件对啤酒酵母耐压性的研究

THE EFFECT OF ACIDIC MEDIUM CONDITIONS ON BEER YEAST RESISTANT TO THE HIGH HYDROSTATIC PRESSURE

研究了高静压对啤酒酵母Ｓ．ｃ．Ａｓ２．１３６４的细胞及其生长速度的影响，并探讨了不同ｐＨ和不同种类的有机酸环境条件对啤酒酵母耐压性的影响。实验结果表明：３００ＭＰａ以上压力处理１５ｍｉｎ后，啤酒酵母基本死灭，细胞美蓝染色基本为蓝色，染色率达９５％以上，扫描电镜显示细胞形态破裂、内容物外泄；经高静压处理的酵母生长速度比对照样滞后４８ｈ；不同的ｐＨ与有机酸对高静压（１００～５００ＭＰａ／１５ｍｉｎ）灭菌效果并无明显促进作用，其主要影响因素是压力。

The effect of high hydrostatic pressure on the cells growth and growth rate of Saccharomyces cerevisiae AS 2.1364 and the effect of different kinds of organic acids and different pH conditions on yeast cells resistant to the high hydrostatic pressure were researched in the paper.The experimental results were as follows:The cells were killed over 95% and the scanning electronic microscope showed tha the cells were crashed and the cell’s content ran out under the pressure of 300 MPa for 15 min.The cells growth time delayed 48h more than ordinary cells.Among all the effect factors of above,the most important effect factor was high hydrostatic pressure and different kinds of organic acids and different pH conditions had no obvious effect on sterilization.