摘要
本文应用全谱线氩离子激光辐照啤酒酵母菌,然后进行细胞培养啤酒发酵试验,並做多项生物效应的测定。结果表明:酵母细胞的出芽率、生长速度、代谢产物乙醇的产量、付产物双乙酰的含量以及有关酶类的活力均发生了变化。对于提高啤酒发酵的产量和改善啤酒的风味极为有利。
Saccharomyces cerevisiae was irradiated by using Ar+ laser with full spectral lines. Its cell culture and tests for cerevisiae fermentation was completed, and determination for its biological effects Was carried out. The results are that germination capacity, growth speed, the yield of metabolic product ethanol, the content of by-product biacetyl and activity of related enzymes for the cells change obviously. For those irradiated from 12 to 16 minutes among groups of various dose irradiation, the yield of ethanol increased largely while the content of biacetyl decreased greatly compared with the check group untreated by laser. These are highly advantageous for increasing the yield of beer and improving the zest of beer.
出处
《激光生物学》
CSCD
1992年第1期29-32,共4页
Acta Laser Biology Sinica
关键词
激光辐照
啤酒酵母
生物学效应
laser irradiation
saccharomyces cerevisiae
biological effect
