酵母菌Debarymyces hansenii不同菌株耐鹽特性分析

The Salt Tolerance Analysis from Debarymyces hansenii Different Strains

趙秀淓(H. F. Chao)

《臺南區農業改良場研究彙報》 51期 (2008/06) Pp. 46-56

https://doi.org/10.29558/XLZY.200806.0005

摘要

早在70年代即自海水中發現D. hansenii，該類酵母菌普遍存在日常生活環境中。D. hansenii可生存在24% NaCl環境下，較Saccharomyces cerevisiae的耐塩性高，但其耐塩機制仍不清楚。本試驗將D. hansenii 8株不同來源的菌株進行耐鹽特性分析，以供作後續的研究利用。

關鍵字

酵母菌 ； 耐鹽 ； 菌株

並列摘要

In early 1970s, D. hansenii was found and extracted from ocean water. D. ansenii exists almost everywhere in our daily lives. Debaryomyces hansenii is capable of surviving in a 24% NaCl environment and is more salt-resistant than Saccharomyces cerevisiae; however, the salt resistance mechanisms of Debaryomyces hansenii remain unclear. The objective of this research is to investigate 8 strains salt tolerance from different sources for future study.

並列關鍵字

yeast ； Debarymyces hansenii ； salt tolerance ； strain