摘要
从某高粱酿酒厂的酒糟中分离到1株耐受19%酒精的具有产酒精能力的酵母菌,标记为S17,初步鉴定其属于酒香酵母属(Brettanomyces)。对菌株S17进行紫外诱变以提升其耐酒精的能力。结果表明,菌株S17经紫外线照射120s,筛选得到一株可以耐受20%酒精的正突变株,相比原始菌株的酒精耐受力提高了1%。
A yeast producing alcohol with high alcohol tolerance was screened from lees and named as S17. This strain was tentatively identified as Brettanomyces. The mutation of strain S17 by ultraviolet was carried out to improve its alcohol tolerance. The result showed that,with the ultraviolet mutagenesis for 120 s,a posi-tive mutant was obtained,which could tolerate 20% （volume fraction） alcohol, enhancing 1% compared to that of the original strain.
出处
《化学与生物工程》
CAS
2013年第7期67-70,共4页
Chemistry & Bioengineering
关键词
酵母菌
酒精耐受
紫外诱变
yeast
alcohol tolerance
ultraviolet mutagenesis
