不同胁迫条件对鲁氏酵母胞内海藻糖积累的影响研究
Intracellular trehalose metabolism characteristics of Zygosaccharomyces rouxii under different stresses
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摘要: 为了积累鲁氏酱油酵母胞内海藻糖的含量,提高活性干酵母制作过程中的存活率。本文主要探讨了渗透压(Na Cl)、温度、乙醇和氧化(H2O2)条件下鲁氏酵母胞内海藻糖的积累规律。实验表明,渗透压胁迫对海藻糖积累没有明显的作用,高浓度Na Cl胁迫时海藻糖含量反而降低;添加乙醇和升高温度有利于海藻糖的积累:2%(v/v)乙醇添加9 h后海藻糖的含量达到22.32 mg/g Dw,相比对照20.46 mg/g Dw提高了9.09%;温度升高6 h后海藻糖含量从17.55 mg/g Dw升至24.41 mg/g Dw,提高了39.14%;在氧化胁迫初期,H2O2可明显提高鲁氏酵母胞内海藻糖的含量,0.2%(v/v)H2O2浓度下海藻糖含量为14.18 mg/g Dw,比对照8.17 mg/g Dw增加了73.56%,但是随着氧化胁迫延长,最终海藻糖含量没有明显区别。实验结果为提高鲁氏酵母胞内海藻糖含量从而制成耐储藏活性干酵母具有一定指导意义。Abstract: Trehalose content and the resistance of yeast are positively correlated,the content of intracellular trehalose is an important index for assessing the quality and the activity of active dry yeast. The intracellular trehalose synthesis regulation of Zygosaccharomyces rouxii under osmotic pressure,temperature,ethanol and H2O2 was discussed. The study showed that the osmotic pressure had no obvious effect on trehalose accumulation.Trehalose content was lower under high concentrations of Na Cl stress,but adding ethanol and raising temperature were conducive to the accumulation of trehalose: trehalose content was increased by 9.09%from 20.46 mg/g Dw to 22.32 mg/g Dw at 9 h after ethanol added and trehalose content was increased by 39.14%from 17.55 mg/g Dw to 24.41 mg/g Dw at 6 h for heating.During the early period under H2O2 stress,0.2% H2O2 can enhance the accumulation of trehalose remarkablely. Compared with the control content of 8.17 mg/g Dw,the trehalose was increased by 73.56% to the content of 14.18 mg/g Dw.This result had certain guiding significance for soy sauce fermentation and improving soy sauce storage stability of active dry yeast.