对从面包中筛选酵母菌及其发酵特性的研究

目的 从野生酵母筛选出对可溶性糖产生既可氧化又可还原、并发生反式反应的酵母菌株,使其能应用于相关物质的生物合成.方法 对从面包中滋生出多种的野生菌落采用依形态、使易糖氧化为主要特征筛选出野生酵母菌落.结果 从3株野生菌株(JM1、JM2、JM3)中筛选出JM1,该菌株能使体内发生反式催化的氧化反应.结论 该菌株适宜的生...

The research of screening yeast from the bread and its fermentation characteristics

Objective The strain was screened from wild yeast strains for soluble sugar oxidation-reduction reaction and trans-reaction.It could apply to the relevant material biosynthesis.Method In this paper,through the bread breed various wild yeast strains,wild yeast strains were screened from adopting with major features of morphological and tending to oxidize sugar.Result In this paper,JM1 was screened from three wild yeast strains（JM1、JM2、JM3）,this strain could make the oxidative reaction of trans-catalysis in vivo.Conclusion This strain appropriate growth conditions for：the best pH value is 5.5,the best temperature is 28 ℃,the best carbon sources is glucose,the best nitrogen sources is peptone,and fermentation time in 36 hours,in the optimum condition,measured end alc ° reach to 9.8.