ISOLATION OF ACETIC ACID-TOLERANT BAKERS-YEAST VARIANTS IN A TURBIDOSTAT

被引：16

作者：

AARNIO, TH ^{[1
]}

SUIHKO, ML ^{[1
]}

KAUPPINEN, VS ^{[1
]}

机构：

[1] VALT TEKNILLINEN TUTKIMUSKESKOS,BIOTECH LAB,SF-02150 ESPOO,FINLAND

来源：

APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY | 1991年 / 27卷 / 01期

关键词：

TURBIDOSTAT; BAKERS YEAST; ACETIC ACID TOLERANCE; SACCHAROMYCES-CEREVISIAE;

D O I：

10.1007/BF02921515

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

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%.

引用

页码：55 / 63

页数：9

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