酿酒酵母获得耐性及相关基因转录水平的研究  

A Study of Acquired Tolerance of Saccharomyces cerevisiae and Transcriptional Levels of Related Genes

作　　者：朱怡[1] 叶美莉[1] 叶燕锐[1] 林影[1] 

机构地区：[1]华南理工大学生物科学与工程学院广东省发酵与酶工程重点实验室,广东广州510006

出　　处：《现代食品科技》2009年第8期865-868,864,共5页Modern Food Science and Technology

基　　金：国家自然科学基金(20436020)

摘　　要：本文通过对酿酒酵母在温和NaCl预处理后获得耐性以及用qRT-PCR技术对几个相关基因的转录水平进行了研究。结果如下:酿酒酵母BY4743经1.5MNaCl预处理30min后,可以获得对55℃高温或3MNaCl的耐性,但是无法获得对高温和高浓度NaCl的多重耐性,表明高温和高浓度NaCl产生了累加的胁迫作用;qRT-PCR的结果表明,胁迫响应基因的表达对酵母获得耐性起重要的作用。The acquired tolerance of Saccharomyces cerevisiae by NaC1 pretreatment and transcriptional levels of several related genes were studied. Results showed that the S. cerevisiae BY4743, with 1.5 M NaCl pretreated for 30 min, had acquired tolerance to a high temperature of 55℃ or a high concentration of 3 M NaCl. However, the multiple tolerances to both high temperature and high concentration of NaCl were not found in the yeast, indicating that high temperature and high concentration of NaCl influenced the yeast as superpositional stresses. Results of qRT-PCR suggested that the stress responsive genes may play important roles in acquired tolerance of the yeast.

关 键 词：酿酒酵母 获得耐性 QRT-PCR 

分 类 号：Q933[生物学—微生物学]