食品科学
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张佰清，孙栏梦
出版日期:
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ZHANG Baiqing, SUN Lanmeng
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摘要：
采用脉冲强光对啤酒酵母菌种进行诱变处理，脉冲处理电压分别为1 000、1 500、2 000、2 500、3 000 V，闪照次数分别为4、8、16、32、48。测定出发菌株和筛选出的变异菌株的凝聚性、双乙酰产量、发酵速率、发酵结束理化性质等指标，比较变异菌株与出发菌株综合指标的差异。结果表明：经过初筛和复筛，筛选出10#和12#两株发酵性能较好的菌株。脉冲强光诱变处理并未对啤酒酵母的发酵度产生负面效应，而是有所提高或保持原酵母菌株的优良发酵性能。
关键词: 脉冲强光, 啤酒酵母, 诱变, 变异菌株, 出发菌株
Abstract:
Pulsed light irradiation treatment was applied on Saccharomyces cerevisiae (S. cerevisiae) under varying conditions of voltage (1 000, 1 500, 2 000, 2 500, and 3 000 V) and pulse number (4, 8, 16, 32, and 48). A comparative analysis between the variant and original strains was performed for differences in flocculation ability, diacetyl production, physico-chemical properties of fermentation products and fermentation rate. Mutant strains 10# and 12# with good fermentation characteristics were obtained by primary and secondary screening. Our results showed that pulsed light irradiation did not negatively affect but maintained or even enhanced the fermentation performance of S. cerevisiae.
Key words: pulsed light, Saccharomyces cerevisiae, mutagenesis, variant strain, original strain
中图分类号:
TS201.3
张佰清，孙栏梦. 脉冲强光对啤酒酵母的诱变效应[J]. 食品科学, doi: 10.7506/spkx1002-6630-201507028.
ZHANG Baiqing, SUN Lanmeng. Mutagenic Effects of Pulsed Light Irradiation on Saccharomyces cerevisiae[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201507028.
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