酵母菌（yeast）

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• 酵母浸膏（yeast extract）

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• .以啤酒酵母为例说明酵母菌的形态和繁殖方式。

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• 甲酵母菌进行发酵。乙酵母菌进行有氧呼吸，若它们消耗等量的葡萄糖，则甲、乙酵母菌释放出的二氧化碳的体积之比是（）

  A . 3：1 B . 2：l C . 1：3 D . 1：6

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• 假丝酵母菌属中仅白假丝酵母菌阳性的试验是（）。

  A . 芽管形成试验 B . 厚壁孢子形成试验 C . 酚氧化酶试验 D . 尿素酶试验 E . 毛发穿孔试验

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• 下列可以鉴别酵母菌和类酵母菌的培养基为（）

  A . 沙保弱培养基 B . 马铃薯葡萄糖琼脂 C . 尿素琼脂 D . 咖啡酸培养基 E . 玉米粉聚山梨酯-80琼脂

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• 科学家用人工合成的染色体片段，成功替代了酵母菌的第6号和第9号染色体的部分片段，得到的重组酵母菌能存活，未见明显异常，关于该重组酵母菌的叙述，错误的是（）。

  A . 还可能发生变异 B . 表现型仍受环境的影响 C . 增加了酵母菌的遗传多样性 D . 改变了酵母菌的进化方向

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• 真菌有酵母菌、霉菌等。霉菌和酵母菌可来自空气。真菌生存的最适宜温度为（）℃，最适宜的pH为（）。

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• 学生培养酵母菌，定期测量酵母菌的种群数量，最后画出了酵母菌种群增长的“S”型曲线。这个学习活动构建的是（）。

  A . 物理模型 B . 数学模型 C . 概念模型 D . 图表模型

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• 假丝酵母菌属中仅白假丝酵母菌阳性的试验是（）

  A . 芽管形成试验 B . 厚壁孢子形成试验 C . 酚氧化酶试验 D . 尿素酶试验 E . 毛发穿孔试验

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• 酵母菌有哪些细胞结构？有几种类型的酵母菌？

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• 用显微镜观察酵母菌标本时，视野内看到的酵母菌个体体积最大的是（）。

  A . 目镜10x物镜10x B . 目镜10x物镜20x C . 目镜10x物镜40x D . 目镜10x物镜60x

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• 什么是酵母菌？酵母菌的繁殖主要繁殖方式是哪种？

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• 高温堆积时，富集的酵母菌一般有酿酒酵母、球拟酵母、（）、（）等。

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• 酵母菌（yeast）是多细胞的真核微生物。

  A . 正确 B . 错误

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• 下列可以鉴别酵母菌和类酵母菌的培养基为（）.

  A . 沙保弱培养基 B . 马铃薯葡萄糖琼脂 C . 尿素琼脂 D . 咖啡酸培养基 E . 玉米粉聚山梨酯-80琼脂

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• 为了防止酵母菌生长受到抑制，调制酵母膨松面团时（）

  A . 先将面粉与酵母液混合，最后加入糖、油。 B . 先将糖与酵母液混合，再加入面粉调制面团。 C . 先将油和酵母液混合，再加入面粉调制面团。 D . 先将糖和油与酵母液湖，再加入面粉。

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• 酵母菌的繁殖方式分为有性繁殖和无性繁殖，有人把只进行无性繁殖酵母菌称为“假酵母”或“拟酵母”，而把具有有性生殖的酵母菌称为“真酵母。

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• 不同种、属酵母菌的细胞壁成分差异很大，且各种酵母菌都含有甘露聚糖。

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• 酵母菌与类酵母菌的繁殖方式为

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• 用美蓝对酵母菌的活细胞染色时 ,具有还原能力的酵母菌活细胞是

  无色 蓝色 浅蓝色 红色

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• 高温堆积时，富集的酵母菌一般有酿酒酵母、球拟酵母、假丝酵母、啤酒酵母等。此题为判断题(对，错)。

  是 否

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• Food which is kept too long decays because it is attacked by yeasts （酵母菌), moulds （霉)

  Food which is kept too long decays because it is attacked by yeasts (酵母菌), moulds (霉) and bacteria (细菌). The canning process, however, seals the product in a container so that no infection can reach it, and then it is sterilized (消毒) by heat. Heat sterilization destroys all infectious present in food inside the can. No chemical preservatives are necessary, and properly canned food does not deteriorate during storage. Today vegetables, fish, fruit, meat and beer are canned in enormous quantifies. Foods that were previously seasonal may now be eaten at any time, and strange foods are available far from the countries where they are grown. The profitable crops many farmers now produce often depend on the proximity (邻近) of a canning factory. The first stage in the canning process is the preparation of the raw food. Diseased and waste portions are thrown away; meat and fish are cleaned and trimmed; fruit and vegetables washed and graded for size. The jobs are principally done by machine The next stage, for vegetables only, is blanching. This is immersion (浸洗) in very hot or boiling water for a short time to remove air and soften the vegetable. This makes it easier to pack into cans for sterilization. Some packing machines fill up to 400 cans a minute. Fruit, fish and meat are packed mw and cold into cans, and then all the air is removed. When the cans are sealed, the pressure inside each can is only about half the pressure of the outside air. This is "vacuum" packing. During the sterilization process which follows, the cans are subjected to steam or boiling water, with the temperature and duration varying according to the type of food. Cans of fruit, for example, take only 5-10 minutes in boiling water, while meat and fish are cooked at higher temperature for longer periods. After sterilization, the cans are cooled quickly to 32℃, to prevent the contents from becoming too soft. The final stage before dispatch to the wholesale or retail grocer is labeling, and packing the tins into boxes. Nowadays, however, labeling is often printed on in advance by the can maker and no paper labels are then required. Food deteriorates during storage because ______. A．necessary chemical preservatives are totally absent from it B．it is infected with yeasts, moulds and bacteria C．heat sterilization destroys infections present in it D．it isn't fit for storage

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• 11、可以利用酵母菌死活细胞的鉴定原理，检测啤酒发酵过程中酵母菌的活菌率。

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