[添加Ca2+和肌醇对酿酒酵母乙醇发酵的影响]

[The effects on ethanol fermentation of Saccharomyces cerevisiae by adding Ca2+ and inositol].

作者信息

Zhao B, Zhang L

机构信息

HeBei Normal University, Shijiazhuang 050016.

出版信息

Wei Sheng Wu Xue Bao. 1999 Apr;39(2):174-7.

PMID:12555426

Abstract

In this paper we report the effects of Ca2+ and inositol upon growth, ethanol fermentation and ethanol tolerance of Saccharomyces cerevisiae. The result shows that by adding inositol has notable effects on growth and ethanol tolerance of Saccharomyces cerevisiae (p < 0.05), but has little effects on ethanol fermentation (p = 0.3933). By adding Ca2+ has remarkable effects on ethanol fermentation and ethanol tolerance (p < 0.05), but has little effect on yeast growth (p = 0.1544). By means of adding Ca2+ and inositol has more effects on the growth, ethanol fermentation and ethanol tolerance than the condition of only adding Ca2+ or inositol separately.

摘要

在本文中，我们报告了Ca²⁺和肌醇对酿酒酵母生长、乙醇发酵及乙醇耐受性的影响。结果表明，添加肌醇对酿酒酵母的生长和乙醇耐受性有显著影响（p < 0.05），但对乙醇发酵影响较小（p = 0.3933）。添加Ca²⁺对乙醇发酵和乙醇耐受性有显著影响（p < 0.05），但对酵母生长影响较小（p = 0.1544）。同时添加Ca²⁺和肌醇对生长、乙醇发酵及乙醇耐受性的影响比单独添加Ca²⁺或肌醇的情况更大。