耐高渗酿酒酵母的代谢流分析  

The Metabolic Flux Analysis of the Osmotolerant Saccharamyces cerevisiae

作　　者：李晓军[1] 徐鹏[1] 栾静[1] 苗君[1] 赵长新[1] 

机构地区：[1]大连工业大学生物与食品工程学院,辽宁大连116034

出　　处：《食品与生物技术学报》2009年第3期356-360,共5页Journal of Food Science and Biotechnology

基　　金：国家"十一五"科技支撑项目(2007BAK36B01)

摘　　要：研究了指数生长期的酿酒酵母(Saccharomyces cerevisiae)在高渗胁迫下的生理代谢。甘油和海藻糖是酿酒酵母的主要相容性溶质。在高渗环境下,胞外酒精质量浓度、甘油质量浓度、海藻糖质量浓度分别较对照提高100%、400%和11%。代谢流分析表明,高渗环境下,从节点6-磷酸葡萄糖合成海藻糖的碳流较常规培养增加了47.3%;从节点磷酸二羟丙酮和3-磷酸甘油醛合成甘油的碳流增加了55.7%;从节点丙酮酸流向乙醇的碳流增加了300%,而流向三羧酸(TCA)循环的流量减少了21.7%。The physiological metabolism of Saccharomyces cerevisiae under high osmotic stress was studied. Glycerol and trehalose are the primary compatible solutes in S. cerevisiae. Under high osmotic stress, the content of ethanol, glycerol and trehalose was increased by 100%, 400% and 11%, respectively, as compared with that of the control. Furthermore, the metabolic flux analysis indicated that the carbon flux for trehalose synthesis at glucose-6-phosphate node increased by 47.3% under hyperosmotic stress. The carbon flux for glycerol synthesis at dihydroxyaeetone phosphate （DHAP） and glyceraldehyde-3-phosphate （GAP） node also increased 55.7%. The carbon flux for ethanol synthesis at pyruvate node increased by 300%, while the carbon flux channeled into TCA cycle decreased by 21.7%.

关 键 词：酿酒酵母 高渗胁迫 甘油 海藻糖 代谢流分析 

分 类 号：TS261.1[轻工技术与工程—发酵工程]