【摘要】 主要对啤酒酵母生长过程中几种主要离子量的变化情况进行了考察 ,也进行了单因素实验 ,对各种离子的作用进行初步分析后得出如下结论 :酵母生长过程中钾离子的作用最为明显 ,而且在相当大浓度 (0 .1mol/L)时仍不会出现抑制现象 ;镁离子也是必需的 ,但浓度稍大达到0 .0 0 2mol/L时 ,就抑制酵母生长 ;钠离子对酵母生长有轻微抑制作用 ,其主要作用是维持细胞渗透压及电位平衡 ;钙离子在很小的浓度就对细胞生长有抑制作用 ;无机磷既为酵母体内核酸及磷酸高能化合物的合成提供磷 ,又为酵母的生长提供了一个合适缓冲环境。此外 ,在对以上各离子的作用考察后 ,发酵液pH的下降是细胞内氢离子与细胞外金属离子交换的结果更多还原

【Abstract】 In this experiment the amount of several kinds of inorganic ions are determined during fermentation. In the single factor experiment the effect of ions are studied respectively. It is concluded that inorganic ions are necessary for yeasts to grow. The effect of K + is notable, and the growth of yeasts can not be restrained in large extent of concentration (0.1?mol/L). Mg 2+ is very important, but when the concentration, 0.002?mol/L, is slightly thick, the growth of yeasts is restrained. Na + is slightly restraining to yeasts. It is estimated that the effect is maintain osmotic pressure of the cell and electric equilibrium. When the concentration of Ca 2+ is very thin ,the growth has been restrained. P is necessary to the synthesis of nucleic acid, and P provides yeasts a buffer environment. In addition, after studying the effect of K +, Mg 2+ , Na + and Ca 2+ , the decreasing of pH and the increasing of total acids result from the exchange of metal ions and H +.更多还原