膜醭毕赤酵母真空干燥制剂对热环境耐受力的提高  

Improved Tolerance of Vacuum-Dried Pichia membranifaciens to Thermal Environment

作　　者：张鸿雁[1] 王文军[1] 邓丽莉[1,2] 姚世响[1,2] 曾凯芳[1,2] ZHANG Hongyan;WANG Wenjun;DENG Lili;YAO Shixiang;ZENG Kaifang(College of Food Science, Southwest University, Chongqing 400715, China;Research Center of Food Storage & Logistics, Southwest University, Chongqing 400715, China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]西南大学食品贮藏与物流研究中心,重庆400715

出　　处：《食品科学》2019年第10期112-120,共9页Food Science

基　　金：重庆市科委社会事业与民生保障科技创新专项(cstc2016shms-ztzx80005);中央高校基本科研业务费专项(XDJK2017D128)

摘　　要：采用热处理、过氧化氢处理以及在酵母培养基中添加氯化钠、氯化钙等预处理方式提高膜醭毕赤酵母(Pichia membranifaciens)对逆境的耐受力,以此提高真空干燥后膜醭毕赤酵母的活性。对膜醭毕赤酵母进行40℃、40 min热处理后,膜醭毕赤酵母细胞内海藻糖含量升高,真空干燥后,经热处理后的膜醭毕赤酵母较对照组活性更高。5 mmol/L过氧化氢对膜醭毕赤酵母处理40 min后,膜醭毕赤酵母细胞内海藻糖含量升高,真空干燥后,经过氧化氢处理后的膜醭毕赤酵母较对照组活性更高。在培养基中添加0.1～0.9 mol/L氯化钠,1～10 mmol/L氯化钙均能诱导膜醭毕赤酵母细胞内海藻糖含量的显著提高,其中添加0.7 mol/L氯化钠后诱导的膜醭毕赤酵母细胞内海藻糖产生量最高,添加0.9 mol/L次之,添加5 mmol/L氯化钙后诱导的膜醭毕赤酵母细胞内海藻糖产生量最高;不添加任何保护剂时,添加0.7 mol/L和0.9 mol/L氯化钠培养后的膜醭毕赤酵母经真空干燥后活性较未添加氯化钠的对照组高;添加5 mmol/L氯化钙培养后的膜醭毕赤酵母经真空干燥后较未添加氯化钙的对照组活性高。在添加保护剂时,添加不同浓度氯化钠处理和添加不同浓度氯化钙处理后的膜醭毕赤酵母干燥后活性与对照组基本没有显著性差异,说明添加氯化钠或氯化钙培养后的膜醭毕赤酵母在真空干燥过程中,保护剂对其活性的影响更大。We subjected Pichia membranifaciens to thermal and hydrogen peroxide pretreatments and added sodium chloride and calcium chloride to its culture medium in order to enhance its stress tolerance and hence improve the viability of vacuum-dried P. membranifaciens. The trehalose content of heat-adapted P. membranifaciens(40 ℃higher than that of the control;the survival of heat-adapted P. membranifaciens after vacuum-drying was higher than that of the control. The trehalose content of oxidative stress-adapted P. membranifaciens(40 min treatment with 5 mmol/L hydrogen peroxide) was higher than that of the control. Similarly, the survival of oxidative stress-adapted P. membranifaciens after vacuum-drying was higher than that of the control. The addition of 0.1–0.9 mol/L sodium chloride or 1–10 mmol/L calcium chloride to the culture medium induced a marked increase of the trehalose content, and P. membranifaciens cells showed the highest amount of trehalose upon adding 0.7 mol/L sodium chloride, followed by 0.9 mol/L sodium chloride;5 mmol/L calcium chloride treated P. membranifaciens induced the highest amount of trehalose in yeast cells. The viability of vacuumdried P. membranifaciens without any protectant and with 0.7 or 0.9 mol/L sodium chloride added was higher than that of all other treatments and the control. The viability of vacuum-dried P. membranifaciens with a protectant and sodium chloride or calcium chloride at each concentration was not signicantly different from that of the control, indicating that the effect of adding protectant on the viability of vacuum-dried P. membranifaciens is greater than that of pretreating the yeast with sodium chloride or calcium chloride.

关 键 词：膜醭毕赤酵母 真空干燥 耐受力 热环境 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]