影响热带假丝酵母丝化的因素  

Factors Influencing the Dimorphism of Candida tropicalis

作　　者：焦鹏[1] 胡平沙[1] 黄英明[1] 马帅武[1] 曹竹安[1] 

机构地区：[1]清华大学化学工程系,北京100084

出　　处：《食品与生物技术学报》1999年第5期1-5,共5页Journal of Food Science and Biotechnology

基　　金：国家"九五"科技攻关项目;中国博士后科学基金项目;中国石油化学工业总公司重点基础研究项目

摘　　要：研究了影响热带假丝酵母丝化的因子,发现菌体形态与细胞的生理活性有关。在高温、加入前发酵残液这样的不利环境下,球形细胞比例明显上升,丝化率随前发酵残液加量的增加而降低。高温环境中,开始时,菌体生长受到抑制,当菌浓有所增加后,丝化率几乎下降为0,上述结果初步显示了球形细胞更能够抵抗不利环境。另外,热带假丝酵母在限氮的条件下,菌体的丝化明显增加。丙二酸的加入明显地抑制了菌体的丝化。随丙二酸浓度的增加,丝化率逐渐下降,0.02 mol/L以上几乎无丝化的细胞,这进一步证明了菌体形态的变化有其生理生化基础。In this paper, the factors influencing the dimorphism of C. tropicalis were studied, It was found that the variations of morphology of C. tropicalis connected with the changes of the physiologic characteristics. When culturing in the different sole carbon source, the dimorphic forms of C. tropicalis were studied firstly. The proportion of pseudomycelial cells (PPC) was low in the presence of high temperature of addition of the former fermented broth. This suggested that yeast-from ceils have more physilogic activity. The PPC decreased in according with the decrease of the concentration of nitrogen source when C. tropicalis was cultured in limited nitrogen conditions. Additionally, the growth of mycelial-like cells inhibited obviously by the malonic acid. This result showed that the dimorphism of C. tropicalis was relating with respiration.

关 键 词：热带假丝酵母 两型性 丝化 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]