耐高温酿酒酵母的选育Ⅱ菌株的选育及产酒发酵特性初探

本文报道了用紫外线(ultra violet raps)、氯化今里(LiCI})处理K字酵母(Sac-charomyces cerevisiae var. ellipsoideus)结合温度驯化等手段，选育适应高温生产高产酒率的酿酒酵母菌株，并模拟大生产的工艺条件对选育菌株进行初、复筛‘通过上述方法选有出了六株能在40℃正常生长，且发酵强度较好的菌株，其中E,-FE,-UV 1菌株发酵力比对照株K字酵母提高11.2%,劳萄糖利用率提高1300; E;一26-NS19-25菌株发酵力比对照株K字酵母提高8.7/,葡萄糖利用率提高17.5%，并且对选育株的某些发酵特性做了初步的探讨.

Screening of Thermotolerant Yeast Producing EthanolII .The Primary Study of Screening of Strains and the Characteristic of Ethanol Fermentation

This paper described how to treat Yeast K (Saccharomyces cerevisiae var. ellipsoideus ) with ultraviolet rays and LiCl3 and with the method of temperature domestication to screen ethanol fermentation strains which could obtain high ethanol production rate at high temperature. We simulated the technological condition of producing on a large scale to screen and re-screen the screening strains. Six strains had been chosen by the method mentioned above. Among them. E4-uv 7-uv 1 strain was evidently better than the others. Its fermentative ability was 11.2% higher than that of contrast strain (Yeast K) and its utilization ratio of glucose raised 13%. The other one should be mentioned was E4-26-NS 19-NS25 strain. Its fermentative ability was 8.7% higher than that of contrast strain ( Yeast K ), its utilization ratio of glucose raised 17.5%. Some characteristics of ethanol fermentation of the screening strains had also been preliminarily studied in this paper.