[高效乳糖发酵酵母的筛选与研究]

[Selection and study of potent lactose-fermenting yeasts].

作者信息

Golubev V I, Golubev N V

机构信息

All-Russia Collection of Microorganisms, G. K. Skryabin Institute of Biochemistry and Physiology of Microorganisms, Russian Academy of Sciences, Pushchino, 142290 Russia.

出版信息

Prikl Biokhim Mikrobiol. 2004 May-Jun;40(3):332-6.

PMID:15283337

Abstract

Whey-fermenting Kluyveromyces cultures were revealed among 105 yeast strains assimilating lactose. Eighteen most potent strains isolated from milk products fermented galactose, sucrose, and raffinose, in addition to lactose. Many yeast strains fermented inulin. Most strains were resistant to cycloheximide and grew in medium containing glucose, NaCl, and ethanol at concentrations of up to 50, 11-12, and 10-12%, respectively (4 degrees C). Three strains had mycocinogenic activity. After fermentation of whey with selected yeast strains at 30 degrees C for 2-3 days, ethanol concentration was 4-5%.

摘要

在105株能利用乳糖的酵母菌株中发现了可发酵乳清的克鲁维酵母培养物。从乳制品中分离出的18株最强效的菌株除了能发酵乳糖外，还能发酵半乳糖、蔗糖和棉子糖。许多酵母菌株能发酵菊粉。大多数菌株对放线菌酮有抗性，并且分别在含有浓度高达50%、11 - 12%和10 - 12%的葡萄糖、氯化钠和乙醇的培养基中（4℃）生长。有三株菌株具有产真菌素活性。用选定的酵母菌株在30℃下发酵乳清2 - 3天后，乙醇浓度为4 - 5%。