酿酒酵母和解脂耶氏酵母对不同酚酸的耐受性测定  

Determination of Tolerance of Saccharomyces cerevisiae and Yarrowia lipolytica to Different Phenolic Acids

作　　者：王益娜 陈碧环 郭兆宽 刘祥宇 张广辉 杨生超[1] WANG Yina;CHEN Bihuan;GUO Zhaokuan;LIU Xiangyu;ZHANG Guanghui;YANG Shengchao(College of Agronomy and Biotechnology,Yunnan Agricultural University,Kunming 650201,China)

机构地区：[1]云南农业大学农学与生物技术学院,云南昆明650201

出　　处：《云南农业大学学报（自然科学版）》2022年第6期1048-1053,共6页Journal of Yunnan Agricultural University:Natural Science

基　　金：云南省重大科技专项(2019ZF011-1)。

摘　　要：【目的】比较酿酒酵母和解脂耶氏酵母对不同酚酸的耐受性。【方法】以酿酒酵母和解脂耶氏酵母为材料,通过加入不同浓度的对羟基苯丙酸、咖啡酸、对香豆酸、阿魏酸和肉桂酸测定2种酵母的生长情况。【结果】2种酵母对不同酚酸的耐受性趋势一致,耐受性表现为对羟基苯丙酸=咖啡酸>对香豆酸>阿魏酸>肉桂酸;解脂耶氏酵母对酚酸的耐受性大于酿酒酵母,更适合用于生产芳香氨基酸衍生物,尤其是肉桂酸类衍生物的生物合成。【结论】解脂耶氏酵母对酚酸的耐受性更大,为应用酵母合成黄酮类化合物以及从苯丙氨酸和酪氨酸衍生生物碱提供了理论依据。[Purpose]To compare the tolerance of Saccharomyces cerevisiae and Yarrowia lipolytica to different phenolic acids.[Methods]S.cerevisiae and Y.lipolytica were used as materials,and the growths of two yeasts were measured in medium with different concentrations of p-hydroxyphenylpropionic acid,caffeic acid,p-coumaric acid,ferulic acid and cinnamic acid,respectively.[Results]These two yeasts showed similar tolerances to different phenolic acids,i.e.,tolerances to p-hydroxyphenylpropionic acid were similar to that to caffeic acid,which greater than to p-coumaric acid,than to ferulic acid,and than to cinnamic acid.The tolerances to phenolic acids of Y.lipolytica were greater than that of S.cerevisiae,and suggested that Y.lipolytica was more suitable for the biosynthesis of aromatic amino acid derivatives,especially cinnamic acid derivatives.[Conclusion]The tolerance of Y.lipolytica to phenolic acid is greater than S.cerevisiae,providing a theoretical basis for the yeast bio-synthesis of flavonoids,and alkaloids derived from phenylalanine and tyrosine.

关 键 词：酿酒酵母 解脂耶氏酵母 酚酸 

分 类 号：TS261.11[轻工技术与工程—发酵工程]