太空搭载对酵母菌抗逆性的影响  

Effects of space flight on stress resistance of Saccharomyces cerevisiae

作　　者：史东健[1] 王昌禄[1] 龚国利[1] 郭坤亮 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津市食品营养与安全重点实验室,天津300457 [2]贵州茅台酒集团公司,贵州仁怀564501

出　　处：《中国酿造》2008年第9期42-44,共3页China Brewing

基　　金：中国博士后基金资助项目(2004036139)

摘　　要：以茅台大曲中所分离的酵母菌为出发菌株,对其在"神舟五号"搭载前后的细胞抗逆性进行了研究。结果表明,搭载后的菌株在耐有机溶剂、耐酶解、耐酒精、耐热性方面均高于搭载前菌株。太空搭载使菌株的细胞结构发生了变异,菌体的抗逆性增强。Using Saccharomyces cerevisiae strains isolated from Maotai liquor starter as original strains, their stress resistance were investigated before and after space flight by ＂Shenzhou 5＂ spacecraft, The results indicated that the stress resistances of Saccharomyces cerevisiae to organic solution, cell wall degrading enzyme, alcohol and heat were improved after space flight. The outer space environments altered the cell structure of yeast and improved the stress resistance.

关 键 词：酵母菌 空间环境 抗逆性 

分 类 号：Q935[生物学—微生物学]