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太空搭载对茅台大曲酵母生理特性的影响

Effect of spaceflight on the physiological characteristics of yeasts from Maotai-Daqu

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【作者】 史东健王昌禄郭坤亮季克良

【Author】 SHI Dongjian1, WANG Changlu1, GUO Kunliang2, JI Keliang2 (1. Tianjin Key Lab of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China; 2. Kweichow moutai Co., Ltd, Renhuai, 564501, China)

【机构】 天津科技大学食品工程与生物技术学院天津市食品营养与安全重点实验室贵州茅台酒股份公司

【摘要】 以"神舟五号"搭载茅台大曲中所分离的酵母菌为出发菌株,对其搭载前后的细胞生理特征进行了研究。结果表明,搭载后的菌株在生长特性、出芽极性方面存在显著性差异(p≤0.01),而在细胞体积、存活率方面差异不显著(p≤0.05)。

【Abstract】 The physiological characteristics of Saccharomyces cerevisiae after spaceflight were compared with that of wild-type strain, which was isolated from the Maotai-liquor starter. It was found that there were significant difference (p≤0.01) in the growth characteristics and budding polarity between the post-flight strain and wild-type strain, but the cell volume and survival rate showed no significant difference (p≤0.05).

【基金】 中国博士后基金资助项目(2004036139)
  • 【分类号】TS261.1
  • 【被引频次】1
  • 【下载频次】147
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