酵母活力测定方法的建立及高活力酵母的培养-发酵工程专业论文.docxVIP

11 Abstract Abstract During yeωt cultivation procedure ，cell vitality is often measured to gather the information of physiological situation of the ye朋t cells. Several methods have been developed over the past decades. However，these methods，such as C02 evolution， intracellular pH measurement ，intracellular magnesium ion release and acidification power measuremen t， were seldom used as spiked program for yeast vi阳lity due to their low sensitivity and little correlation with fermentation performance of the yeast. We aim to develop a new method to evaluate yeωt vi削itywi也 high sensitivity could reflect the changes in the fermentation and have well correlation with fermentation performance of the yeast cells. The main research contents are showed blow. First，by comparison with AP test，a new method was developed based on the Methylene Blue dye Reduction Test (MBRT)ωevaluate yeast vitality according the r时e of decoloration of methylene blue.ηle results showed th创 T1/2 value could accurately and effectively reflect yeast vitality. 丁he lower the value of T112，the higher the yeast vitality is. T112 values of less than 100 s means high active yeast with good physiological state while T112 values of 100 to 250 s indicate a reduced metabolic activity; T112 values above 250 s suggest low metabolic competence of the yeast that could result in sluggish fermentations. After 由at，the effects of metallic ion and nitrogen sources on Saccharomyces cerevisiae vitality in synthetic medium were studied using this method in this pap低丁he experimental results showed that: the minimum level of peptone and ye邸t extract required for yeωt is 4-8 g/L and 2-4 g/L，respectively; Urea is the better nitrogen source comparing to ammonium . sulfate，and reasonable concentration is 2 g/L; The effect of K飞s significant，and its optimum concentration is 15 mm矶时+is v町 important for yeast grl叫， but a higher conce