【摘要】 本文研究了植酸钠对酿酒酵母发酵乙醇生成量的促进效应。在酿酒酵母（ＡＳ２．４３１）的合成培养基中添加０．０８％本室自制的植酸钠后，发现其乙醇生成量提高３５．４％。植酸钠使该菌耐酒精能力增加，但对生物量影响不显著。植酸钠促进效应的有效成分为其植酸根。植酸钠对Ｋ酵母天然培养基发酵的乙醇生成量亦有极显著的促进效应，使其提高达８７．９％。更多还原

【Abstract】 Stimulating effect of sodium phytate on alcohol production in fermentation by Saccharomyces cerevisiae was studied in this paper.After adding 0.08% sodium phytate prepared by ourselyes into the synthetic media, it shows that the alcohol yield has increased 35.4% in Saccharomyces cerevisiae AS 2. 431, The alcohol-resistance of this strain has enhanced in the presence of sodium phytate, and the latter has no effect on its biological quantity. The effective composition of sodium phytate was its phyticacid rodieal. It has also been found that the remarkable stimulating effect on alcohol production in Saccharomyces cerevisiae K after the addition of a tiny amount of sodium phytate.更多还原