| 超临界CO_2对面包酵母活性影响的研究 |
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| 引用本文： | 贾士儒,孙爱友,张保泉,刘宏军. 超临界CO_2对面包酵母活性影响的研究[J]. 中国生物工程杂志, 2003, 23(7): 94-97 |
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| 作者姓名： | 贾士儒 孙爱友 张保泉 刘宏军 |
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| 作者单位： | 天津科技大学生化工程研究室, 天津 300222 |
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| 基金项目： | 国家自然科学基金资助项目 ( 2 0 1760 41)，天津市自然科学重点基金资助项目 ( 0 0 3 80 3 61) |
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| 摘 要： | 超临界CO2下面包酵母菌株的存活率,随菌体含水量的增加、在超临界CO2流体中停留时间的延长和压力的增大而逐渐降低;当CO2的降压速率为025MPamin时,酵母菌的存活率最高。结果表明,在超临界CO2条件下导致酵母菌死亡的主要原因是压力的快速变化与低pH值。
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| 关 键 词： | 超临界CO2 酵母菌 生理特性 |
| 修稿时间： | 2003-03-28 |
The Effect of Supercritical CO2 on the Growth of Yeast |
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| Jia Shiru Sun Aiyou Zhang Baoquan Liu Hongjun. The Effect of Supercritical CO2 on the Growth of Yeast[J]. China Biotechnology, 2003, 23(7): 94-97 |
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| Authors: | Jia Shiru Sun Aiyou Zhang Baoquan Liu Hongjun |
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| Affiliation: | 1 Tianjin University of Science and Technology Tianjin 300222 2 Tianjin University Tianjin 300222 |
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| Abstract: | The effect of Supercritical CO 2 on the growth of yeast were investigated.With the increasing of moisture content of yeast,treatment time and pressure,the activity of yeast was decreased.There was the maximum viability of yeast when the depression rate of CO 2 was 0 25MPa/min.The yeast died by reasons of low pH and the rapid change of pressure. |
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| Keywords: | Supercritical carbon dioxide Yeast Physiological characters |
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