酿酒酵母海藻糖含量与酒精和高温耐性的关系  

Relations between trehalose content and ethanol and heat tolerance of Saccharomyces cerevisiae

作　　者：肖冬光[1] 张翠英[1] 吕烨[1] 

机构地区：[1]工业微生物教育部重点实验室,天津科技大学生物工程学院,天津300457

出　　处：《中国科技论文在线》2009年第9期679-683,共5页

基　　金：高等学校博士学科点专项科研基金(20050057001)

摘　　要：海藻糖的积累对增加酿酒酵母多种压力耐性具有重要作用。为了深入研究海藻糖与酒精和高温耐性的关系,以工业酵母菌株为出发菌株构建中性海藻糖酶突变株(△nth1)。研究结果显示,与出发菌株相比,突变株△nth1海藻糖积累能力提高,用20%的酒精处理后仍可保持高的细胞存活率,无呼吸缺陷型的出现,并且在45℃发酵时仍能保持相对较高的产酒量,表明高海藻糖含量可以保护细胞,提高细胞酒精耐性和高温耐性,突变株△nth1可作为酿酒和燃料酒精等工业优良生产菌株。Accumulation of trehalose is widely believed to be a critical determinant in improving the stress tolerance of the yeast Saccharomyces cerevisiae. To test the relation between trehalose and ethanol-tolerance, the neutral trehalase mutant （△nthl） was constructed by using commercial yeast strain and the gene disruption method. The △nthl strain exhibited higher levels of tolerance of ethanol and heat tolerance than the parent strains exhibited. The improved tolerance exhibited by the trehalase mutant may make these strains useful in brewing and fuel product.

关 键 词：发酵工程 中性海藻糖酶突变株 基因工程 酿酒酵母 海藻糖 酒精耐性 

分 类 号：TQ223.122[化学工程—有机化工]