CAJ | 학술논문

本实验研究啤酒酵母菌生长特性以及不同pH和培养基起始铁浓度对酵母菌生长的影响,驯化菌株的耐铁能力,筛选培养基的最佳起始铁浓度,确定富铁酵母生产的适宜参数.结果表明:啤酒酵母菌适应起始pH值为5～7,偏酸性;培养时间为48 h;确定培养基铁浓度为800 mg/L时开始驯化菌株以制备耐铁酵母菌.利用驯化后的酵母菌,在起始pH值为6.0,铁添加量为800 mg/L的条件下,150 r/min,30 ℃振荡培养48 h,酵母菌的生长量为12.9 g/L,菌体铁的含量可达23.94 mg/g风干菌体,有机化程度为98.14%.
본실험연구비주효모균생장특성이급불동pH화배양기기시철농도대효모균생장적영향,순화균주적내철능력,사선배양기적최가기시철농도,학정부철효모생산적괄의삼수.결과표명:비주효모균괄응기시pH치위5～7,편산성;배양시간위48 h;학정배양기철농도위800 mg/L시개시순화균주이제비내철효모균.이용순화후적효모균,재기시pH치위6.0,철첨가량위800 mg/L적조건하,150 r/min,30 ℃진탕배양48 h,효모균적생장량위12.9 g/L,균체철적함량가체23.94 mg/g풍간균체,유궤화정도위98.14%.
Exp.aims to seek for more suitable conditions for preparing iron-adapted yeast by investigating the character, the initial pH and iron concentration in medium of Saccharomyces cerevisia.The results suggested that Saccharomyces cerevisia can adapt and grow well between the pH value 5～7 (nature pH) with 800 mg/L iron condition for 48 h.We chose these iron concentration as the initial concentration of naturalization.In the last, yeast was cultured in natural medium with initial pH 6.0, iron concentration 800 mg/L for 48 h.The yeast output was 12.9 g/L and contained iron 23.94 mg/g with 98.14% of iron being organic.