酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2011年
12期
54-55
,共2页
李伟安%唐圣云%王戎%刘清斌%李海峰
李偉安%唐聖雲%王戎%劉清斌%李海峰
리위안%당골운%왕융%류청빈%리해봉
酵母菌%耐高糖%驯化
酵母菌%耐高糖%馴化
효모균%내고당%순화
yeast%high-sugar-tolerance%domestication
通过逐步提高培养基中糖的浓度，对实验室保存的3株酿酒酵母菌A1、A2和A3进行耐高糖驯化，并做了发酵力的对比试验。结果表明，菌株A1和A3通过驯化能耐35°Bx的糖度，并且具有良好的遗传稳定性。
通過逐步提高培養基中糖的濃度，對實驗室保存的3株釀酒酵母菌A1、A2和A3進行耐高糖馴化，併做瞭髮酵力的對比試驗。結果錶明，菌株A1和A3通過馴化能耐35°Bx的糖度，併且具有良好的遺傳穩定性。
통과축보제고배양기중당적농도，대실험실보존적3주양주효모균A1、A2화A3진행내고당순화，병주료발효력적대비시험。결과표명，균주A1화A3통과순화능내35°Bx적당도，병차구유량호적유전은정성。
High-sugar-tolerance domestication of three yeast strains kept in Lab including Al, A2 and A3 was carried out through increasing gradu- ally sugar content in culture mediums according to physiological and biochemical characteristics of yeast. In addition, contrast experiments of their fermenting power were done. The results showed that after the domestication, strain A1 and strain A3 could grow well in culture mediums of 35°Bx sugar content and they had good genetic stability.
