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《Liquor-Making Science & Technology》 2006-09
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Selection of Saccharomyces cerevisiae with Good Osmo-, thermo-tolerance and High Ethanol-production Capacity

WU Shuai, XIAO Dong-guang, YUAN Tong-lei and ZHAO Xu (College of Bioengineering, Tianjin University of Science and Technology, Tianjin, 300222)  
The media of different ethanol or sodium chloride content were fermented by yeast strains at 30 ℃ respectively. Durham tube test was used as an indicator of the properties of fermentation. Through the test, six yeast strains were selected including Y-1, Y6-2, AY-15, M1, M2 and M3 and VHG fermentation to test the ethanol productivity of the above stains was carried out. It was showed that AY-15 strain had the maximum of 13.80 %(v/v) ethanol production. Through the comparison of the osmo-tolerance among all strains, yeast M1 had the best osmo-tolerant capability as NaCl content was above 2 %. When all yeast fermented under high temperature (≥35 ℃), yeast AY-15 had the most excellent thermo-tolerance capability. There was no relativity between the osmo-tolerance, thermo-tolerance and ethanol-production characteristic. (Tran. by YUE Yang)
【Fund】: 天津市重点科技攻关资助项目(06YFGZSH00500)。
【CateGory Index】: TS261.1
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