Prolonged selection in aerobic, glucose-limited chemostat cultures of Saccharomyces cerevisiae

Prolonged cultivation of Saccharomyces cerevisiae in aerobic, glucose-limited chemostat cultures (dilution rate, 0_10 h__1) resulted in a progressive decrease of the residual glucose concentration (from 20 to 8 mg l__1 after 200 generations)将酿酒酵母（Saccharomyces cerevisiae）在有氧、葡萄糖限制恒化器培养体系中以0.10 h⁻¹的稀释率进行长期培养，结果显示残余葡萄糖浓度随培养进程逐步降低：经过200代培养后，其浓度从20 mg·L⁻¹降至8 mg·L⁻¹