【摘要】 本文报道了经过对我国四株常用的酒精发酵菌株,K氏酵母(Saccharomyces cere-visiae Hansen var.ellipsoideus(Hansen)Dekk)、1038(Saccharomyces cerevi-siae Hansen)、Rasse Ⅱ(Saccharomyces cerevisiae Hsanen)、Rasse Ⅻ(Sac-charomyces cerevisiae Hansen)的发酵效率和耐热性能等生理特性的分析比较,发现虽然1038的耐热性能比其它三个菌株强(42℃时发酵效率为77.16%),但鉴于它发酵效率下降幅度远大于K氏酵母(在40℃发酵效率下降13.53%,而K氏酵母下降9.21%),据此,从既具一定的耐热性,又具较高的产酒率这点出发,拟以K氏酵母菌株作为选育耐高温产酒酵母的出发菌株.更多还原

【Abstract】 After comparing and analysing the physiological characters ( such as fermentative efficiency and thermotolerance ) of four ethanol fermentation strains - Yeast K ( Saccharomyces cerevisiae Hansen var. ellipsoideus (Hansen) Dekk ) , 1038 ( Sacckaromyces cerevisiae Hansen ) , Rasse Ⅱ ( Saccharomyces cerevisiae Hansen ) and Rasse Ⅻ( Saccharomyces cere-visiae Hansen ) which are in common use in our country - we find that the thermotolerant ability of 1038 is much better than the other three with its reducing rate of fermentative efficiency far higher than that of Yeast K ( at the 40℃, its fermentative efficiency reduces 13.53%, and the fermentative efficiency of Yeast K reduces 9.21%). Based on the above advantages it has not only got certain thermotolerant ability but also got a higher ethanol fermentation efficiency. We conclude that the best selection is to take Yeast K as the original strain of screening thermotolerant ethanol fermentation yeast.更多还原