ISOLATION OF ACETIC ACID-TOLERANT BAKERS-YEAST VARIANTS IN A TURBIDOSTAT
ISOLATION OF ACETIC ACID-TOLERANT BAKERS-YEAST VARIANTS IN A TURBIDOSTAT
复制标题
DOI：
10.1007/bf02921515
复制
发表时间：
1991-01-01
影响因子：
3
通讯作者：
KAUPPINEN, VS
中科院分区：
文献类型：
--
作者：
AARNIO, TH;SUIHKO, ML;KAUPPINEN, VS
商业面包酵母在具有增加的乙酸浓度的连续恒浊培养中经受选择。 新鲜培养基中的最终乙酸含量为0.6%或0.8%v/v。七个选定的变体中的两个在15个连续摇瓶培养中是稳定的，而没有选择压力。 在实验室规模生产面包酵母后，其中一种变体还显示出酸面团中乙酸耐受性的增加。 酸面团的总发酵力（mL CO2/h）提高了36%。
A commercial baker's yeast was subjected to selection in a continuous turbidostat cultivation with increasing concentration of acetic acid. The final acetic acid content in fresh medium was 0.6% or 0.8% v/v. Two of seven selected variants were stable over 15 sequential shake flask cultivations without selection pressure. After laboratory scale production of baker's yeast, one of the variants also showed increased acetic acid tolerance in sour dough. The overall raising power (mL CO2/h) in sour dough was improved 36%.