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本文应用全谱线氩离子激光辐照啤酒酵母菌,照射时间分别为4、8、12、16、20和24分钟等六组,照射后进行细胞培养及发酵啤酒的试验,并作多项生物学效应的测定,结果如下: (1)细胞死亡率的变化:正常培养的啤酒酵母菌,在对数生长期中细胞死亡率低于1％,但经氩激光处理后,死亡率随处理时间的延长而增大,各组分别为8％、12％、16％、21％、36％和49％。可以看出,当处理时间长于16分钟时,死亡率随时间的延长而大幅度增加。
In this paper, the whole line argon ion laser is used to irradiate the beer yeast, and the irradiation time is 4, 8, 12, 16, 20 and 24 minutes respectively. After the irradiation, cell culture and fermentation beer experiments are conducted, and multiple biological experiments are performed. The results of the determination of learning effects are as follows: (1) Changes in cell mortality: Normally cultivated Saccharomyces cerevisiae has a cell death rate of less than 1% in the logarithmic growth phase, but after treatment with argon laser, the mortality rate varies with treatment time. The increase in the extension of each group was 8%, 12%, 16%, 21%, 36% and 49%. It can be seen that when the treatment time is longer than 16 minutes, the mortality rate increases greatly with time.