一株耐酒精酿酒酵母的絮凝性研究

摘要

The flocculation of Saccharomyces ceriviaise 1912 was studied. The results indicated that the flocculation appeared on stationary phase. The flocculence degree of 79.01% was obtained when Ca2- concentration and pH value were 0.1mol/L and 4.5 in culture medium, respectively. The flocculence was inhibited by maltose, glucose and mannitose.%通过对一株耐酒精酿酒酵母菌株1912的絮凝性进行研究,结果表明,该菌株的絮凝出现在稳定期,当培养基的pH值为4.5、Ca2+浓度为0.1mol/L时,该菌株细胞的絮凝程度较高,其絮凝细胞达79.01％.其絮凝受甘露糖、麦芽糖、葡萄糖的抑制.