酿酒酵母的乳酸抗性机制  

Study on Mechanism of Lactic Acid Resistant of Saccharomyces cerevisiae

作　　者：程书梅[1,2] 李慧颖[2] 顾金兰[1] 王昌禄[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300022 [2]河北农业大学食品科学学院,河北保定071000

出　　处：《湖北农业科学》2012年第2期367-368,372,共3页Hubei Agricultural Sciences

基　　金：国家科委中日政府间合作项目

摘　　要：以酿酒酵母(Saccharomyces cerevisiae)乳酸抗性单倍体突变株T-27-24(αtrp-ura-)和其亲株T-27(αtrp-ura-)为研究对象,考察于30℃在5%(V/V,下同)乳酸冲击条件下菌体存活率、细胞膜通透性以及菌体积累海藻糖和麦角固醇等方面的情况。结果表明,在5%乳酸冲击下,T-27-24菌体存活率明显高于T-27,且比T-27具有较强的降低细胞受冲击时细胞膜通透性的作用;同时T-27-24对海藻糖和麦角固醇的积累能力都明显高于T-27。因此,T-27-24具有较强的维持细胞膜完整性和积累海藻糖及麦角固醇的能力,这是其具有乳酸抗性的重要原因。The mechanism of lactic acid resistance of a haploid mutant T-27-24（α trp-ura-） and T-27（α trp-ura-） of Saccharomyces cerevisiae was investigated by determining the viability of thalli,permeability of cellular membrane and the content of trehalose and ergosterol of cells exposed to 5%（V/V） lactic acid at 30℃.It was found that T-27-24 thalli showed higher viability as well as higher resistance to the permeability of cellular membrane than T-27;Also T-27-24 could accumulate more trehalose and ergosterol than T-27.In a word,the higher ability of maintaining cell integrity and accumulating trehalose and ergosterol contribute a lot to the lactic acid resistance of T-27-24.

关 键 词：酿酒酵母(Saccharomyces cerevisiae) 乳酸抗性 细胞膜通透性 

分 类 号：TQ926.1[轻工技术与工程—发酵工程] Q935[生物学—微生物学]