摘要
以甜菜糖蜜为碳源,通过摇瓶试验,在单因素试验基础上,进行正交试验设计,对酿酒酵母的培养基进行了优化。最终确定酿酒酵母的液体培养基优化配方为糖蜜添加量8%,尿素添加量0.05%,磷酸二氢钾添加量0.05%。在此条件下的培养基产酿酒酵母菌干质量为7.67g/L,比培养基优化前提高了23.3%。
Using beet molasses as carbon source, based on shake flask test, on the basis of single factor experiments, orthogonal experiment was adopted to optimize the formula of Saccharomyces cerevisiae medium. The optimum formula was determined as follows： beet molasse 8%, urea 0.05%, monopotassium phosphate 0.05%. Under the optimized condition, the cell weight reached 7.67 g/l, which was 23.3% higher than the non-optimized one.
出处
《中国酿造》
CAS
2014年第4期35-38,共4页
China Brewing
基金
吉林省重大科技攻关项目资助(No.2012ZDGG006)
关键词
甜菜糖蜜
酿酒酵母
培养基
优化
beet molasse
Saccharomyces cerevisiae
medium
optimization
