源于中国民间传统酿造食品的鲁氏酵母耐温特性研究  

Study on the Temperature Resistance of Zygosaccharomyces rouxii from the Traditional Fermented Food in China

作　　者：刘翠翠 杨华[1] 陈雄[1] 姚娟[2] 李志军[2] 李沛[2] 李欣[1] 

机构地区：[1]湖北工业大学教育部发酵工程重点实验室工业微生物湖北省重点实验室湖北省工业发酵协同创新中心,武汉430068 [2]湖北安琪酵母股份有限公司,湖北宜昌443003

出　　处：《中国调味品》2018年第3期41-45,共5页China Condiment

基　　金：湖北省教育厅项目(6101-12131)

摘　　要：鲁氏酵母是一种重要的传统酿造应用微生物。分析了1株从中国民间传统酿造食品中筛选到的鲁氏酵母CCTCC M2013310对温度逆境的耐受能力及其影响因素。在简单营养条件如YEPD下培养的鲁氏酵母耐高温能力低,且温度越高,对鲁氏酵母的致死作用越大。然而,增加胞内海藻糖浓度后,鲁氏酵母细胞耐高温能力显著提高,但对细胞耐冷温无明显贡献,却有助于提高细胞耐冷冻水平。鲁氏酵母细胞内海藻糖积累与碳源有明显关系。甘油和果糖能较好地促进细胞积累海藻糖,葡萄糖效果最差。而且葡萄糖条件下的酵母细胞的耐热能力很弱,远低于果糖条件下。可见,营养条件、生长周期和胞内海藻糖浓度对鲁氏酵母细胞的耐逆境能力均有影响,但绝非简单的正或负线性关系。Zygosaccharornyces rouxii is one of the important applied microorganisms in traditional brewing food industry. The tolerance of Zygosaccharomyces rouxii CCTCC M2013310 from Chinese traditional fermented food to the temperature stress and its influencing factors are analyzed. Under simple nutritional conditions, the cultured yeast cultured in YEPD has low temperature resistance. The higher the temperature is, the greater lethal effect it has to the yeast. However,after increasing the concentration of intracellular trehalose, the ability of Zygosaccharornyces rouxii cells to improve the high temperature is significantly increased. No significant contribution to cold tolerance of cells,but it helps to improve cell freezing resistance. Intracellular trehalose accumulation is obviously related to carbon source. Glycerol and fructose can promote the accumulation of trehalose, but the effect of glucose is the worst. Moreover, the resistance of yeast cells cultured in glucose is very weak, which is far below the fructose conditions. These results show that the nutritional conditions,growth cycle and intracellular trehalose concentration all affect the resistance to stress of Zygosaccharomyces rouxii cells, but it is not a simple positive or negative linear relationship.

关 键 词：鲁氏酵母 致死率 碳源 温度逆境 海藻糖 

分 类 号：TS201.3[轻工技术与工程—食品科学]