冷冻干燥条件下酿酒酵母细胞脂肪酸组成变化的研究  

STUDY OF CHANGE ON CELLULAL FATTY ACID COMPOSITION OF SACCHAROMYCES CEREVISIAE UNDER LYOPfflLIZATION CONDITIONS

作　　者：陈声明[1] 吕琴[1] 汪志平[1] 贾小明[1] 余晓宁[1] 

机构地区：[1]浙江农业大学环境保护系,杭州310029

出　　处：《微生物学报》1997年第1期47-52,共6页Acta Microbiologica Sinica

基　　金：中俄国际科技合作项目

摘　　要：以气相色谱法测定酿酒酵母(Saccharomyces cereuisiae) F159细胞膜类脂中脂肪酸的组成。结果表明,在低温干燥条件下,酿酒酵母细胞能自身调节脂肪酸的不饱和度,出现C_(16:1)脂肪酸含量增加,C_(16:0)脂肪酸含量略有所增,而C_(18:0)脂肪酸含量却有下降,不饱和直链脂肪酸之和与饱和直链脂肪酸之和的比值增加。说明这些变化使酿酒酵母细胞膜保持流动状态而维持细胞的稳定性和活性。初步探讨了冷冻干燥对酿酒酵母细胞脂肪酸组成的影响,为进一步探索和研究微生物抗冷冻干燥生理生化机制提供了依据。The determination to lipoid fatty acid composition in cellular membrane of Saccharomyces cereusiae by means of gas chromatography (GC) was discussed. The results show that the cells of S cereusiae can themselves adjust unsaturability for fatty acids under lyophilization conditions. It occured that C16:1 fattyacid increased, C16:0 fatty acid slightly increased while C18:1 fatty acid decreased; the ratio of total unsaturated straight-chain fatty acid to total saturated straight-chain fatty acid increased. All the changes concerned keep the mobility, stability and activity of cellular membrane of S cerevisiae. The research initia-tively approached the freezing and drying effect on the cellular fatty acid of S cereusiae, and provided the basis for further exploration and research on the anti- freezing and anti-drying mechanism physiologically and biochemically.

关 键 词：酿酒酵母 冷冻干燥 脂肪酸 

分 类 号：Q949.326.1[生物学—植物学]