酿酒酵母胞内代谢关键酶对乙醇的耐受性  

Tolerance of key metabolic enzymes on ethanol in the vivo cell of Saccharomyces cerevisiae

作　　者：聂妤[1] 董亮[1] 侯德文[2] 李明达[1] 王晓丹[1] 赵长新[1] 

机构地区：[1]大连工业大学生物工程学院,辽宁大连116034 [2]华润雪花啤酒(盘锦)有限公司,辽宁盘锦124010

出　　处：《大连工业大学学报》2011年第5期318-321,共4页Journal of Dalian Polytechnic University

基　　金："十一五"国家科技支撑计划项目(2007BAK36B01)

摘　　要：分别添加2%、4%、6%、8%乙醇的酵母细胞糖酵解途径和三羧酸循环中葡萄糖-6-磷酸脱氢酶、丙酮酸激酶、异柠檬酸脱氢酶、苹果酸脱氢酶、乙醇脱氢酶、异柠檬酸裂解酶活力等关键代谢节点处的酶活力,以期考查关键酶对酒精的耐受性。实验结果表明,葡萄糖-6-磷酸脱氢酶对酒精的耐受能力较强,添加8%乙醇时的酶活力较无乙醇时提高23.65%;丙酮酸激酶、异柠檬酸脱氢酶和乙醇脱氢酶表现出对酒精的耐受力较差,丙酮酸激酶和乙醇脱氢酶在添加2%乙醇时的酶活力较无乙醇时分别降低77.7%和62.72%,异柠檬酸脱氢酶在添加8%乙醇时的酶活力仅为0.003U;苹果酸脱氢酶和异柠檬酸裂解酶表现出对酒精良好的耐受性,在添加8%乙醇时的酶活力较无乙醇时分别提高256.25%和276.16%。The activity of Glucose 6 phosphate dehydrogenase, pyruvate kinase, isocitrate dehydrogenase, malate dehydrogenase, ethanol dehydrogenase and isocitrate lyase in the EMP pathway and TCA cycle were detected in the medium with 2%, 4%, 6%, 8% ethanol to analyze the tolerance of key metabolic enzymes on ethanol in the vivo cell of Saccharomyces cerevisiae. The results show that glucose-6-phosphate dehydrogenase activity was increased by 23.65 % when adding 8% ethanol; the activity of pyruvate kinase and alcohol dehydrogenase was decreased by 77.7% and 62.72% when adding 2% ethanol, and the activity of isocitrate dehydrogenase is only 0. 003 U; malate dehydrogenase and isocitrate lyase activities were increased by 256.25% and 276.16%0 when adding 8 % concentration of ethanol.

关 键 词：酿酒酵母 酶活力 乙醇 耐受性 

分 类 号：TS261.1[轻工技术与工程—发酵工程] Q932[轻工技术与工程—食品科学与工程]