耐冻性面包酵母菌种的选育及其特性的研究

Isolation and Characterization of a Freeze-tolerant Baker's Yeast

通过对实验室保藏和市售的面包酵母进行耐冻性测定 ,以存活率为主要指标 ,选育出 1支耐冻性良好的菌株 (FTY 5 ) ,在 -2 0℃条件下冷冻保存 5 6d ,存活率达 90 %以上。并且通过冷冻贮藏、耐糖性、产气性和生长曲线测定等实验对该菌株的特性进行了研究 ,在此基础之上采用正交实验确定了糖蜜培养基的配方和培养条件。

A freeze-tolerant baker's yeast (FTY-5), which had the survival rate of more than 90% at -20℃ for 56 days, was isolated from the strains preserved in the laboratory or obtained from the market. The FTY-5's features of freeze-storage, sugar-tolerance, gas-production and growth curve were studied. The optimal culture medium and the culture conditions using industrial cane molasses were determined by orthogonal experiment.