三株野生型耐高温酵母的耐性对比研究

Comparative Study on Tolerance of Three Wild-type Thermotolerant Yeast

对三株野生型产酒精耐高温马克斯克鲁维酵母(Kluyveromyces marxianus)在不同温度、pH、酒精浓度、糖浓度下的生理耐性进行了研究,并与安琪耐高温酵母进行了比较,得出的结论为:三株野生型耐高温酵母K.marxianus GX-17,K.marxianus HN-79,K.marxianus HN-138高温条件下的生长和产酒精能力明显高于安琪酵母;K.marxianus GX-17对pH变化的适应力较安琪酵母强;野生型耐高温酵母的耐糖能力略低于安琪酵母;安琪酵母的耐酒精能力明显高于野生型耐高温酵母。

Tolerance of three wild-type thermotolerant yeasts at different temperature, pH value, ethanol concenlration and glucose concentration was studied and compared with commercial yeast. Results showed that the thermotolerance and fermentation ability of wild-type slrains （K. marxianus GX-17, K. marxianus HN-79, and K. marxianus HN-138） were higher than those of the commercial yeast. And the pH stability of K.marxianus GX-17 strain was higher than that of the commercial yeast. However, the ethanol and glucose tolerances of the wild-type strains were lower than those of the commercial yeasts. This research provided necessary references for application of the wild-type.