【摘要】 从轻微腐烂的水果中筛选到两株在45℃可以良好生长的耐高温酵母菌B-2和J-7,并对其基本形态特征、生理特性及发酵性能进行了研究。结果表明:高浓度的糖、盐或酒精均会抑制两株耐高温酵母菌的生长;B-2的耐糖性、耐酒精性优于J-7;两株菌的最适生长pH约为5.5;37℃发酵实验表明,B-2发酵能力较强,发酵72h能从20%葡萄糖中产7.9%Vol酒精,而相同条件下,J-7仅产4.9%Vol酒精。更多还原

【Abstract】 Two thermotolerant yeast strains B-2 and J-7 were isolated from the slightly decayed fruits.Some morphological and physiological characteristics and fermentation properties of two strains were investigated.Results indicated that B-2 showed better resistances to high concentration alcohol and glucose than J-7.The optimum growth pH value of B-2 and J-7 was 5.5.The ethanol fermentation experiment at 37℃showed that B-2 can produce 7.9% vol ethanol from 20% glucose after 72h,while J-7 can produce 4.9% vol ethanol under the same condition.更多还原