期刊论文

Comparative study on the growth curve of several brands of yeasts tolerance

中文

中国酿造

0254-5071

2014

33

12

63-67

10.11882/j.issn.0254-5071.2014.12.012

博士后科研基金项目（2013-D05ms12）；

本校为第一机构

选择四种不同品牌的高、低糖酵母,针对其耐盐性和耐糖性生长曲线进行了研究比较.结果表明,无论是高糖或低糖酵母,其盐含量在0～3％时生长情况较好,生长12～16h达到平稳状态;在盐含量≥3％时,四种酵母的耐盐胁迫能力明显减弱.糖含量为0～8％的情况下,适宜四种低糖酵母的生长,且趋势较为接近,都是在16h左右达到一个稳定的阶段.糖含量为0～30％的情况下,高糖酵母的耐糖能力较强,且生长较好.当糖含量≥30％时,其耐糖胁迫能力明显减弱.

Four different brands of high and low sugar tolerant yeast was selected,and their resistance to salt and sugar were compared.Result showed both high sugar tolerant yeast and low sugar tolerant yeast grew well under the salt content of 0-3％,and they reached stationary phase at 12-16 h.When the salt content was more than 3％,the tolerance of four yeasts to salt stress significantly weakened.When the sugar content was 0-8％,the condition was suitable for the growth of four kinds of low sugar tolerant yeasts,and the trend was close,reaching the st...