吐温 80 和单油酸甘油酯在一种脂质-固醇-蛋白质复合物中的作用，该复合物能提高清酒酵母的乙醇耐受性。
Role of tween 80 and monoolein in a lipid-sterol-protein complex which enhances ethanol tolerance of sake yeasts.
机构信息
Department of Agricultural Chemistry, Kyushu University, Fukuoka 812, Japan.
出版信息
Appl Environ Microbiol. 1983 Oct;46(4):821-5. doi: 10.1128/aem.46.4.821-825.1983.
Abstract
An exogenous ternary complex composed of Tween 80, ergosterol, and albumin increased the final ethanol concentration of fermentation by sake yeasts from 17.2 to 19.0% (vol/vol) and reduced the fermentation time from 30 to 25 days. Likewise, a complex of monoolein, albumin, and either ergosterol or ergosteryl oleate increased the final ethanol concentration of fermentation to 19.7 or 19.8% (vol/vol), respectively, and reduced the fermentation time to 25 days. Both Tween 80 and monoolein promoted the fermentative activity (Q(CO(2) )) of cells, and the effect was enhanced by the presence of ergosterol.
摘要
由吐温 80、麦角固醇和白蛋白组成的外源三元复合物将清酒酵母发酵的最终乙醇浓度从 17.2%（体积/体积）提高到 19.0%（体积/体积），并将发酵时间从 30 天缩短至 25 天。同样，单油酸甘油酯、白蛋白和麦角固醇或油醇酯形成的复合物分别将发酵的最终乙醇浓度提高到 19.7%或 19.8%（体积/体积），并将发酵时间缩短至 25 天。吐温 80 和单油酸甘油酯都促进了细胞的发酵活性（Q(CO(2) ）），而麦角固醇的存在则增强了这种效果。
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