马克斯克鲁维酵母UCM Y - 2096和UCM Y - 2388菌株对乳清的发酵
Whey fermentation by yeast strains Kluyveromyces marxianus UCM Y-2096 and UCM Y-2388.
作者信息
Ianieva O D, Podgorsky V S
出版信息
Mikrobiol Z. 2014 Jan-Feb;76(1):27-32.
PMID:24800512
Abstract
Two Kluyveromyces marxianus strains have been tested for their ability to ferment lactose in the medium containing cheese whey powder (CWP) and lactose at different concentrations. The ethanol production by the selected strains was inhibited by the increase in substrate concentration (100 g/l). The strain K. marxianus UCM Y-2096 was found to yield the higher ethanol formation and to be more resistant to ethanol under microaerophilic conditions.
摘要
已对两株马克斯克鲁维酵母菌株在含有不同浓度的干酪乳清粉（CWP）和乳糖的培养基中发酵乳糖的能力进行了测试。所选菌株的乙醇产量受到底物浓度增加（100 g/l）的抑制。发现马克斯克鲁维酵母UCM Y-2096菌株在微需氧条件下产生的乙醇更多，且对乙醇的耐受性更强。
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