海藻糖与酿酒酵母乙醇耐受性相关性的研究进展  

Correlation between trehalose and ethanol tolerance in Saccharomyces cerevisiae

作　　者：何迎粉 何荣荣 刘敦华[1] 孙悦 HE Yingfen;HE Rongrong;LIU Dunhua;SUN Yue(School of Agriculture,Ningxia University,Yinchuan 750021,China;School of Wine,Ningxia University,Yinchuan 750021,China)

机构地区：[1]宁夏大学农学院,宁夏银川750021 [2]宁夏大学葡萄酒学院,宁夏银川750021

出　　处：《中国酿造》2020年第11期1-4,共4页China Brewing

基　　金：宁夏自然科学基金项目(2018AAC03046)。

摘　　要：酿酒酵母应用领域较广,在发酵过程中高浓度酒精通过破坏其细胞结构,增加酿酒酵母细胞膜通透性,胞内成分外泄,从而导致酿酒酵母活性下降。海藻糖在酿酒酵母细胞中作为保护剂,能够维持细胞膜完整性,保护菌体蛋白和核酸物质,增强酿酒酵母乙醇耐受性。该文主要论述内源海藻糖以及外源海藻糖与酿酒酵母乙醇耐受性的关系,旨在为提高酿酒酵母的乙醇耐受性提供参考。Saccharomyces cerevisiae has a wide range of applications.In the fermentation process,high-concentration alcohols could increase the permeability of S.cerevisiae cell membranes by destroying their cell structure,the intracellular components leak out,which leads to a decrease in the activity of S.cerevisiae.As a protective agent in S.cerevisiae cells,trehalose can maintain cell membrane integrity,protect bacterial protein and nucleic acid substances,and enhance ethanol tolerance of S.cerevisiae.In the article,the relationship between endogenous trehalose and exogenous trehalose and ethanol tolerance of S.cerevisiae was mainly discussed,aiming to provide a reference for improving the ethanol tolerance of S.cerevisiae.

关 键 词：酿酒酵母 乙醇耐受性 海藻糖 

分 类 号：TS201.3[轻工技术与工程—食品科学]