丁香醛对酿酒酵母乙醇发酵过程和理化特性的影响  

Effects of syringaldehyde on ethanol fermentation and physicochemical properties of Saccharomyces cerevisiae

作　　者：赵雪梅 伍时华[1,2] 龙秀锋 易弋 曾令杰[1,2] 袁瑞祥 ZHAO Xuemei;WU Shihua;LONG Xiufeng;YI Yi;ZENG Lingjie;YUAN Ruixiang(College of Biological and Chemical Engineering,Guangxi University of Science and Technology,Liuzhou 545006,China;Guangxi Key Laboratory of Green Processing of Sugar Resources,Liuzhou 545006,China)

机构地区：[1]广西科技大学生物与化学工程学院,广西柳州545006 [2]广西糖资源绿色加工重点试验室,广西柳州545006

出　　处：《食品与发酵工业》2022年第16期188-195,共8页Food and Fermentation Industries

基　　金：广西糖资源绿色加工重点实验室主任基金(GXTZY202003);广西科技攻关项目(桂科攻0782003-2);2021年广西科技大学研究生教育创新计划项目(GKYC202126)。

摘　　要：为探究甘蔗糖蜜中丁香醛对酿酒酵母细胞的毒性机理,该研究以蔗糖模拟糖蜜中的可发酵性糖(250 g/L)作为发酵体系,采用摇瓶发酵法,外源添加不同质量浓度的丁香醛(0、0.5、1、1.2、1.4、1.6、1.8、2 g/L),探究其对酿酒酵母细胞生长的影响;进一步系统的研究1.4 g/L丁香醛对酵母细胞生长和产乙醇发酵能力的影响,并结合扫描电镜、傅里叶红外光谱和细胞膜通透性、细胞氧化损伤实验分析发酵过程中丁香醛对酵母细胞的毒性机理。结果表明,随着丁香醛浓度的增加,酿酒酵母细胞生长受抑制程度逐渐增加;其中1.4 g/L丁香醛会抑制酿酒酵母细胞的生长与代谢,使乙醇生成浓度与总糖发酵效率分别降低18.65%、17.64%;酵母细胞壁与细胞膜受到损伤,能明显看到细胞产生空洞、胞间粘连现象;细胞膜成分脂肪酸、多糖和蛋白质部分基团发生变化;与对照组相比,胞内核酸与蛋白质外泄量分别增加56.39%、58.29%,胞内丙二醛含量显著增加75.79%。综上,丁香醛会通过破坏细胞膜的完整性使部分酵母菌体受损伤甚至死亡,从而导致糖和乙醇的代谢缓慢,该文为揭示丁香醛对酿酒酵母细胞的毒性机理,实现甘蔗糖蜜高浓度乙醇发酵生产提供一定的研究基础。In order to explore the mechanism of syringaldehyde in sugarcane molasses on Saccharomyces cerevisiae cells,250 g/L su-crose was used to simulate the fermentable sugar in sugarcane molasses for fermentation.The effects of different concentrations of syringal-dehyde(0,0.5,1,1.2,1.4,1.6,1.8,2 g/L)on the growth of S.cerevisiae were investigated by shaking flask fermentation.Moreo-ver,the effects of 1.4 g/L syringaldehyde on the growth and ethanol production of S.cerevisiae were studied,and the morphologic change of cells and functional groups of cell membrane components such as lipids,proteins and polysaccharides under syringaldehyde stress were analyzed by scanning electron microscopy(SEM)and Fourier transform infrared spectroscopy.The change of cell membrane permeability was explored by the leakage of intracellular nucleic acids and proteins,and the oxidative damage of cells was assayed according to the con-tent of cell oxidation products malondialdehyde.The results indicated that the inhibitory degree of the growth of S.cerevisiae was gradually increased with the increase of syringaldehyde concentration.1.4 g/L syringaldehyde inhibited the growth and metabolism of S.cerevisiae,and decreased the concentration of ethanol and fermentation efficiency by 18.65%and 17.64%,respectively.Furthermore,cavity and intercellular adhesion were clearly observed according to SEM,and the fatty acid,polysaccharide and some groups of protein in cell mem-brane were changed,indicating that the cell wall and cell membrane were damaged.Compared with the control,the leakage of intracellu-lar nucleic acids and proteins increased by 56.39%and 58.29%,respectively,and the content of intracellular malondialdehyde signifi-cantly increased by 75.79%.In summary,the above results indicated that syringaldehyde could damage or even kill the cells by destro-ying the integrity of cell membrane,resulting in slower growth rate and metabolism of sugar and ethanol.This paper could provide a re-search basis for revealing the toxic mechanism of syringaldeh

关 键 词：丁香醛 酿酒酵母 乙醇发酵过程 理化特性 毒性机理 

分 类 号：TQ920.1[轻工技术与工程—发酵工程] TQ223.122