【摘要】 酵母自絮凝是一种无性的、可逆的、钙依赖的细胞聚集、沉降现象,其絮凝性是评价酵母菌株的一个重要指标。絮凝状态的酵母细胞具有耐受能力强、回收利用简单、使用寿命长等多种优势,在高浓度乙醇发酵、生物产业废水处理、啤酒酿造等方面有着广泛的应用前景。酵母自絮凝特性受遗传因素以及多种非遗传因素的影响,有关自絮凝酵母的应用及影响因素的研究是目前酵母发酵行业的一个热点问题,针对这一现状,综述了其国内外研究进展。更多还原

【Abstract】 Self-flocculation of yeast,which is an important index of characteristics of yeast,is an asexual,reversible and calcium dependant process,in which cells adhere in clumps and sediment from the medium.Compared to suspended yeast,the flocculating yeast has advantages of higher tolerance to environmental pressure,simpler recovery procedure,longer service life,etc.Self-flocculating yeast has wide application prospect in high-concentration alcohol fermentation,of biological wastewater treatment,beer brewing,etc.Self-flocculation of yeast is affected by genetic and extragenetic factors.Hot issues of flocculation mechanism and influencing factors were reviewed in this paper.更多还原