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离子注入对苹果酒酵母菌的诱变研究
宋安东; 吴云汉; 贾翠英; 张世敏; 许君; 陈红歌
2003
Source Publication郑州大学学报(理学版)
Issue03Pages:48-51+63
Abstract以野生型苹果酒酵母菌为出发菌株 ,利用离子注入对其进行诱变 .结果表明 ,对苹果酒酵母菌的最佳离子注入剂量为 8× 10 15/cm2 N+ ,此时致死率为 70 4 % 用此剂量诱变后的一些菌株菌落特征和形态发生了变化 .对菌株进行发酵试验比较 ,获得一株酒精产率较高的菌株 ,发酵至第十天时 ,酒精产率最高 ,可达到9 0 % (φ酒精) ,比出发菌株高出 10 7%
Keyword离子注入 发酵 苹果酒酵母菌
Document Type期刊论文
Version出版稿
Identifierhttp://ir.ipe.ac.cn/handle/122111/5478
Collection研究所(批量导入)
Recommended Citation
GB/T 7714
宋安东,吴云汉,贾翠英,等. 离子注入对苹果酒酵母菌的诱变研究[J]. 郑州大学学报(理学版),2003(03):48-51+63.
APA 宋安东,吴云汉,贾翠英,张世敏,许君,&陈红歌.(2003).离子注入对苹果酒酵母菌的诱变研究.郑州大学学报(理学版)(03),48-51+63.
MLA 宋安东,et al."离子注入对苹果酒酵母菌的诱变研究".郑州大学学报(理学版) .03(2003):48-51+63.
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