摘要
葡萄糖阻遏效应是造成啤酒发酵缓慢的原因之一,利用葡萄糖结构类似物可以筛选出抗葡萄糖阻遏效应的菌株,从而提高酵母的发酵速度,常见的葡萄糖结构类似物有2-脱氧-D-葡萄糖和N-乙酰基-D-葡糖胺。本试验以降糖速度为发酵速度指标,利用固体培养以及液体发酵的方法来选择合适的葡萄糖结构类似物,并用紫外诱变法筛选出降糖速度快的突变菌株28号,通过遗传稳定性试验研究了所选菌株的稳定性。
Crabtree effect is one of the masons for slow beer fermentation. In previous studies, glucose structural analogs were used for the screening of strains with glucose depression resistance and further to enhance yeast fermenting rate. And the commonly-used glucose analogs were 2-Deoxy-D-glucose and N-Acetyl-D（＋）-glucosamine. In this experiment, hypoglycemic rate used as fermenting rate indicator, proper glucose structural analogs were selected through solid culture and liquid fermentation, then mutant stain No.28 with high hypoglycemic rate was screened out through ultraviolet mutagenesis, and its stability was studied by genetic stability test.
出处
《酿酒科技》
2015年第7期9-13,共5页
Liquor-Making Science & Technology
基金
国家国际科技合作专项项目(2014DFG31770)
关键词
啤酒
葡萄糖阻遏效应
发酵速度
紫外诱变
beer
Crabtree effect
fermenting rate
ultraviolet mutagenesis
