The effects of oxidation stimulation and hypertonic stimulation on the production of GSH by waste beer yeast were studied in this research.These two kinds of stimulations were proved to effectively increase the production of GSH.In the oxidation stimulation,when 0.012 g/L of KMnO4 was added after fermentation for 21hr,the production of GSH was 512 mg/L,which was increased 20％ compared to that of control.When 30 mmol/L of H2O2 was added after fermentation for 12 h,the yield of GSH was highest.15 g/L KCI was added after 15 h of fermentation to get a higher production of GSH.The combination of these two kinds of stimulations showed no superimposed effect and less effective than using either of them alone.%研究了氧化刺激和高渗刺激对啤酒废酵母发酵产谷胱甘肽的影响.研究表明,这两种刺激都能有效地增加谷胱甘肽的产量.在氧化刺激中,发酵后21 h添加0.012g/L的KMnO4,谷胱甘肽的产量达512 mg/L,相比对照增产20％;当H2O2的添加浓度和添加时间为30 mmol/L和12h,谷胱甘肽产量达482.3 mg/L,相比对照增产13％.在高渗刺激中,发酵后15h添加15 g/L的KCl,谷胱甘肽的产量提升至475.2 mg/L.两类外源刺激物联合使用没有显示出叠加效应,相比单独使用略有下降.
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