摘要
通过对酿酒酵母(糖蜜酒精生产菌种)和耐热的马克斯克鲁维酵母原生质体融合,筛选到一株产酒率、耐热性状较两亲株有所提高的融合子R36,并测定了R36最适生长温度、生长曲线、致死温度等生理特性,以及耐酒精浓度、耐糖浓度等发酵性能。
A new yeast fusant strain R36 with better properties than parent strains in thermotolerance and ethanol yield was obtained by primary screening and second screening from the protoplast fusants between Saceharomyces cerevisiae （for making alcohol from molasses）and Kluyveromyces marxianus（with thermotolerance）. Some physiological and fermentation properties of R36 strain were investigated including the optimal growth temperature, the growth curve, the fatal temperature,the level of alcohol tolerance, the level of sugar tolerance and so on.
出处
《安徽农学通报》
2010年第14期48-50,78,共4页
Anhui Agricultural Science Bulletin
关键词
酿酒酵母
马克斯克鲁维酵母
原生质体融合子
筛选
生理特性
酒精发酵性能
Saccharomyces cerevisiae
Kluyveromyces marxianus
protoplast fusant
Screening
physiological properties
alcohol fermentation properties
