摘要
10株供试啤酒酵母在3种不同的产孢培养基中的产孢情况表明:Meclary培养基能很好地诱导啤酒酵母产孢,说明适量的营养物质和可发酵性糖(葡萄糖)对于产孢是必要的;将产孢温度从27℃降至21℃能大大促进啤酒酵母的产孢。在单倍体制备和定型过程中观察到交配型在同一酵母细胞减数分裂产物中的不规则分配现象和单倍体的不育现象,说明了啤酒酵母的多倍体或准倍体特性。糖化酵母的单倍体化能在一定程度上增强其糊精发酵能力;同时还观察到绝大多数啤酒酵母和糖化酵母单倍休菌株其啤酒发酵速率均低于其多倍体亲本株。
Three kinds of spopulation media and two different temperatures (27℃ and 2l℃) were employed respectively to study the sporulating ability of 10 brewing yeasts. Maximum ascus production were achieved when those brewing yeasts grew on McClary medium at 21℃ rather than 27℃. Both the irregular distribution of mating types and the appearance of non-maters among the non-sporulating haploids isolated suggested that the parental yeasts tested were polyploid or aneuploid; Haploids of S. diastaticus possessed an increased ability to ferment dextrin; brewing fermentation on a laboratory scale demonstrated that most of the haploids had shown a decreased fermentation rate compared to their parental brewing yeasts and the yeasts of S. dia-staticus.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1990年第3期13-17,共5页
Food and Fermentation Industries
