Jermini Marco F G, Weber Karl, Schmidt-Lorenz Wilhelm
Food Microbiology Laboratory, Department of Food Science and Department of Mathematics, Swiss Federal Institute of Technology (ETH), CH-8092 Zürich, Switzerland.
J Food Prot. 1987 Jun;50(6):514-520. doi: 10.4315/0362-028X-50.6.514.
To record the effects of prolonged culture storage on the sugar tolerance of Zygosaccharomyces rouxii and Z. bailii , the fermentation behavior of three freshly isolated strains in four different glucose broths (a values; 0.963, 0.936, 0.909 and 0.858, respectively) was compared with that of the same strains after 2 years of storage (a) on high-sugar agar slants with repeated subculturing and (b) in Biomalt (liquid malt extract) without subculturing. The trials with stock strains resulted in large reductions of both ethanol yield and production rate. Cells stored in liquid malt extract showed a slightly faster and stronger fermentation than cells maintained on agar slants. Therefore, for storage of osmotolerant culture collections use of natural liquid products such as Biomalt, without subculturing, is suggested.
为记录延长培养保存对鲁氏接合酵母和拜氏接合酵母耐糖性的影响，将三株新分离菌株在四种不同葡萄糖肉汤（a值分别为0.963、0.936、0.909和0.858）中的发酵行为，与同一菌株在（a）含糖量高的琼脂斜面上反复传代培养2年后以及（b）在不进行传代培养的麦芽生物液（液体麦芽提取物）中保存2年后的发酵行为进行比较。对保藏菌株进行的试验导致乙醇产量和产率大幅降低。保存在液体麦芽提取物中的细胞比保存在琼脂斜面上的细胞发酵稍快且更强。因此，对于耐渗透压培养物保藏，建议使用天然液体产品如麦芽生物液，且不进行传代培养。
