摘要
为探究温度和p H值对酿酒酵母菌生长特性的影响,采用单因素实验设计,检测了不同温度、不同初始p H值对酿酒酵母菌生长的影响。结果表明,培养基p H值和温度对酿酒酵母菌的生长具有明显的影响,当p H值为3.0或者8.0,温度为20℃或高于40℃时,酿酒酵母菌的生长明显受到抑制;酿酒酵母菌在培养基初始p H值为4.0~6.0,温度在25~30℃时生长良好。
To investigate the effects of temperature and p H on the growth of Saccharomyces cerevisiae,the influence of different temperature and p H were determined on Saccharomyces cerevisiae growth by single factor design. The results indicated that the temperature and p H of mediu would significantly affected the growth characteristics of Saccharomyces cerevisiae. The Saccharomyces cerevisiae growth would be inhibited when exceed the temperature（20-40 ℃） or the p H（3.0-8.0）. In this study,the optimum growth temperature of Saccharomyces cerevisiae is 25-30 ℃,the optimum growth p H is 4.0-6.0. This study laid a foundations for the application of fermentation process.
出处
《中国草食动物科学》
CAS
2016年第3期38-41,共4页
China Herbivore Science
基金
“十二五”国家科技支撑计划(2012BAD12B03)
甘肃省科技支撑计划(144NKCA240)
甘肃省农业科技创新项目(GNCX-2013-59)
中国农业科学院奶牛疾病创新工程(CAAS-ASTIP-2004-LIHPS-03)
关键词
酿酒酵母
温度
PH值
生长特性
Saccharomyces cerevisiae
temperature
p H
growth characteristics
