乙醇对酿酒酵母酸化力的影响

EFFECT OF ETHANOL ON ACIDIFICATION POWER OF YEAST

酿酒酵母A364A菌悬液中加入0.1mol/L葡萄糖后立即出现酸化现象。乙醇抑制酵母酸化力作用受菌龄、温度及pH的影响。菌株A364A在含乙醇培养基中生长后对乙醇的耐受力变小,但在YNB培养基中能恢复。而放线菌酮抑制这种恢复作用说明乙醇耐受力的恢复与蛋白质合成有关。

The acidification occurs shortly after 0.1 mol of glucose is put in the wine-making yeast medium. Ethanol inhibits the acidification power of the yeast affected by its age,temperature and PH. With its growing in the medium with ethanol,the strain A364A becomes increasingly sensitive to ethanol The increase in sinsitivity can be reverted in the YNB medium. The actinomyces ketone inhibits the reversion,which indicates that there is certain relationship between ethanol sensitivity and protein compound.