肉鸭消化道酵母益生菌酸胁迫耐受性及其机理研究  

Study on acid stress tolerance ofSaccharomyces cerevisiaesfrom the digestive track of the meat duck

作　　者：刘琼[1] 胡先勤[1] 胡骏鹏[2] 王学东[1] 廖汉江[2] 段胜浩 郑红生 

机构地区：[1]武汉轻工大学,湖北武汉430023 [2]宜昌安琪酵母股份有限公司,湖北宜昌443003 [3]武汉永生鸭业有限公司,湖北武汉430077

出　　处：《中国饲料》2017年第24期35-38,共4页China Feed

基　　金：武汉市应用基础研究计划(2014020101010073);武汉轻工大学大学生科研项目(xsky2016001)

摘　　要：从肉鸭消化道内分离出的7株酿酒酵母益生菌中,筛选出高耐酸性的菌株,并探究酵母细胞内Na+、K+浓度及H^+-ATPase活性与环境pH的相关性。结果显示:不同酵母菌株酸胁迫耐受性存在差异。酵母菌株通过泵出H^+吸收K^+来维持胞内pH稳定,表明膜H+-ATPase和K+在酵母菌株耐酸中发挥作用。7株酿酒酵母细胞膜H^+-ATPase活性与其生长环境的pH呈负相关。Y-2和Y-7两株酵母菌株相对于其他菌株耐酸性更佳,可作为后续肉鸭专用饲用酵母益生菌的备选菌株。This experiment aimed to screen low pH resistant strains from 7 Saccharomyces cerevisiaes which separated from the digestive tract of the meat duck.Moreover,the relationship between the Na^+,K^+ concentration,the activity of H^+-ATPase and the pH of yeast cells were explored.The results showed that the ability of acid tolerance of different strains was variance.The S.cerevisiae strains could maintain a neutral cytoplasmic pH by pumping H^+ and absorbing K^+,which proved the function of H^+-ATPase and K^+ in its acidic tolerance.The H^+-ATPase activity showed a negative correlation with the growth pH of 7 S.cerevisiae strains.The tolerance to low pH of test strains Y-2 and Y-7 were better than others,which could be used as a follow-up for alternative special probiotic candidate fodder yeast strains for duck.

关 键 词：肉鸭 酵母菌 酸胁迫耐受性 H+-ATPase 

分 类 号：S816.7[农业科学—饲料科学]