酱油酿造风味菌株T酵母耐盐机理的初步研究  

Preliminary study on osmotolerance mechanism of T yeast on soy sauce brewing flavor

作　　者：王聪[1] 王檬[1] 赫景钰 王春玲[1] 侯丽华[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300457

出　　处：《中国酿造》2015年第2期26-30,共5页China Brewing

基　　金：国家自然科学基金(31371819)

摘　　要：通过模拟高渗环境来对用于酱油发酵的T酵母(Candida versatilis)耐高渗的机理进行研究。利用高效液相色谱对不同盐度条件下胞内甘油进行动态测定发现当T酵母进入到高渗环境中,胞内的甘油在20 min之内就迅速积累到最高值,而且16%盐度下的含量要高于不含盐和8%盐度下的甘油含量。利用实时定量聚合酶链反应(RT-q PCR)对耐高渗基因的表达变化考察发现GPD1和FPS1基因的表达变化趋势与甘油的变化趋势相吻合,表明了T酵母能够耐高渗是由于甘油的合成迅速同时外排通道被关闭,使得胞内甘油的含量升高,保证T酵母的正常生长。The osmotolerance mechanism ofT yeast （Candida versatilis） used in soy sauce fermentation was studied by simulating hypertonic environ- ment. The content of intracellular glycerol in different salinity conditions was dynamically determined by HPLC. Results showed that intracellular glycerol was accumulated rapidly within 20 min and the content with 16% salinity was higher than without salt and 8% salinity. The expression changes of osmotolerance genes was considered by real time quantitative PCR. The expression changes of GPD1 and FPS1 was identical to the variation tend of intracellular glycerol, showing that the osmotolerance of C. versatilis due to the rapid glycerol synthesis ability and turn off of efflux channel, which increased intracellular glycerol and ensured yeast growth.

关 键 词：T酵母 耐盐机理 甘油 实时定量PCR 

分 类 号：TS201.3[轻工技术与工程—食品科学]