食品与发酵工业2011，Vol.37Issue(11)：51-55,5.
快速发酵面包酵母单倍体的筛选及发酵性能研究
Screening and the Fermentation Characters of Haploids from Baker＇ s Yeast for Quick Fermentation
摘要
Abstract
Spore-producing and haploid matching（a/α） experiments were carried out to obtain 5 haploids with mating type a,and 7 haploids with mating type a from the parental diploid BY-14.The fermentation capability of the haploid strains were studied,and two haploids（17αand 70a） with high maltose fermentation ability and low glucose effect degree were identified to investigate the fermentation kinetics in maltose-free,glucose-free and mixed LSMLD medium respectively.Both the haploids had short lagging phases of maltose metabolism after glucose exhaustion, which provide a good base for breeding more excellent yeast strain with higher speed of maltose metabolism.关键词
面包酵母/快速发酵/单倍体/发酵性能Key words
baker＇s yeast/quick fermentation/haploid/fermentation characters分类
轻工纺织引用本文复制引用
张燕,张翠英,刘玉兰,汪东升,肖冬光..快速发酵面包酵母单倍体的筛选及发酵性能研究[J].食品与发酵工业,2011,37(11):51-55,5.基金项目
国家自然科学基金项目“面包酵母麦芽糖酶抗葡萄糖阻遏的分子遗传机制研究” （）
天津市应用基础及前言技术研究计划重点项目“耐冷冻面包酵母基因工程菌种的选育” （）
