摘要
以裂殖酵母IFFI1792为例,研究了酵母絮凝性的诱导及稳定性,并对该酵母的絮凝机理进行了研究,结果表明细胞间相互作用是复杂的。发酵情况表明絮凝性酵母的发酵过程是一内扩散限制性过程,水力学研究还说明絮凝体之间存在着较强的相互作用。
A fission yeast IFFI 1792 was used in this study in comparison with other several strains. The inducing of flocculation and the stability of the flocculating cells implied the flocculating mechanism of the strain was complicated. Batch fermentation with using the flocculating cells indicated the process was a inner-diffusion limiting process. Hydrodynamic experiments showed existence of rather strong interaction between flocculating yeast aggregates.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1991年第1期11-19,共9页
Food and Fermentation Industries
关键词
絮凝
酵母
酒精
发酵
flocculation, alcoholic fermentation.
