氯化钠对明胶中面包酵母生长的影响。
Effect of sodium chloride on bakers' yeast growing in gelatin.
机构信息
Departments of Chemical Engineering and Civil and Environmental Engineering, School of Engineering, Vanderbilt University, Nashville, Tennessee 37235.
出版信息
Appl Environ Microbiol. 1982 Apr;43(4):757-63. doi: 10.1128/aem.43.4.757-763.1982.
In recent years, industrial fermentation researchers have shifted their attention from liquid to solid and semisolid culture conditions. We converted liquid cultures to the semisolid mode by adding high levels of gelatin. Previous studies on liquid cultures have revealed the inhibitory activity of mineral salts, such as NaCl, on the fermentation of sugars by yeasts. We made a kinetic study of the effects of 1 to 5% (wt/vol) NaCl on the alcoholic fermentations of glucose by Saccharomyces cerevisiae in a growth medium containing 16% gelatin. Our results showed that the effect of high salt content on semisolid culture is essentially the same as the effect on liquid culture; i.e., as the salt content increased, the following occurred: (i) the growth of yeasts decreased, (ii) the lag period of the yeast biomass curve lengthened, (iii) the sugar intake was lowered, (iv) the yield of ethanol was reduced, and (v) the production of glycerol was increased. We observed a new relationship correlating the area of kinetic hysteresis with ethanol production rate, acetaldehyde concentration, and the initial NaCl concentration.
近年来，工业发酵研究人员将注意力从液体转移到固体和半固体培养条件。我们通过添加高浓度的明胶将液体培养物转化为半固体模式。以前关于液体培养物的研究表明，盐类矿物质（如 NaCl）对酵母发酵糖具有抑制作用。我们对 1%至 5%（wt/vol）NaCl 对含 16%明胶的生长培养基中葡萄糖的酿酒酵母酒精发酵的动力学影响进行了研究。结果表明，高盐含量对半固体培养的影响与对液体培养的影响基本相同；即随着盐含量的增加，出现以下情况：（i）酵母生长减少，（ii）酵母生物量曲线的迟滞期延长，（iii）糖的摄取量降低，（iv）乙醇的产率降低，（v）甘油的产量增加。我们观察到一种新的关系，将动力学滞后面积与乙醇生产率、乙醛浓度和初始 NaCl 浓度相关联。
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