葡萄糖濃度對釀酒酵母菌(Saccharomyce cerevisiae)之存活率及酒精產量的影響

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標題:	葡萄糖濃度對釀酒酵母菌(Saccharomyce cerevisiae)之存活率及酒精產量的影響 The Effects of Glucose on the Cell Viability and Ethanol Production of Saccharomyce cerevisiae
作者:	孫芳明
貢獻者:	保健營養系
關鍵字:	存活率發酵葡萄糖濃度 ell viability fermentation glucose concentration
日期:	2003
上傳時間:	2008-06-27 15:25:10 (UTC+8)
出版者:	台南縣：嘉南藥理科技大學保健營養系
摘要:	在此研究中我們發現酵母菌的存活率隨著葡萄糖的濃度增加而下降，而酵母菌所利用之葡萄糖用來發酵製造酒精的比例則隨著培養時間的增長(自0到第9小時)而增加，如果有更多的葡萄糖被酵母菌利用來製造酒精，則影響到酵母菌的繁殖進而降低了其存活率。從此實驗的結果建議在發酵的過程中，如果葡萄糖的濃度大於4 %，酵母菌利用葡萄糖行呼吸作用的步驟會受抑制，而無氧發酵將成為酵母菌利用葡萄糖的主要途徑，也因為酵母菌無氧發酵一分子葡萄糖只能產生2分子的ATP及1個NAD+因此無法提供足夠的能量來繁殖新細胞和維持生命所用。 During the same incubation period, the yeast cell viability was decreased as the glucose concentration increased. The percentage of the relative carbon flow of glucose to ethanol production was increased with the increasing of incubation time from 0 hr to 9 hr. The more glucose used by yeast cells to produce ethanol, the less yeast cells were reproduced and thus the cell viability was decreased. These results suggest that if the glucose concentration in the growth media were exceeded 4 %, the respiration process will be inhibited. Fermentation become the predominate catabolic route for yeast cells to use glucose. The two ATP and one NAD+ generate inside the yeast cells during fermentation was not enough for yeast cells to reproduce and maintain their viability.
關聯:	計畫編號：CNHN9201
显示于类别:	[保健營養系(所) ] 校內計畫

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