应用AP法评价工业酒精酵母的活力

Assessment of the vitality of industrial alcohol yeast by AP test

酸化力是酵母细胞悬浮于水中与添加葡萄糖后pH值的自发变化,酵母的酸化能力与酵母生长和发酵状况密切相关,用胞内质子的释放能力可以衡量酵母细胞的生理状态。该文研究了测定酸化力试验的条件及酸化力试验的可行性,试验结果表明,AP法最优的测定条件为酵母泥10%,葡萄糖5%,高于24℃但低于酵母的耐受温度,跟踪测定酵母培养时的活力。该方法可以准确的预测酵母的活力。为工业酒精酵母或其他微生物活力检测提供了依据。

Acidification power,defined as the spontaneous change of pH change determined after suspending yeast cells in water and the substrate-induced pH change after addition of glucose to the resulting suspension.Acidification capacity of yeast is closely related with yeast growth and fermentation conditions,thus,the release of intracellular proton ability can be used for measure of the physiological state of the yeast cell.In this paper,the feasibility and the experimental condition of the acidification test were studied.The results showed that the optimal conditions for the determination was: mud yeast 10%,glucose 5%,higher than 24 ℃ but below the tolerance temperature of industrial ethanol yeast.Furthermore,by tracking the vitality of yeast being cultivated,it was illustrated that this method could be used for forecasting the vitality of industrial ethanol yeast accurately.Accordingly,the method provides a basis for vitality testing of industrial alcohol yeast or other microorganisms.