吡哆醇对鲁氏接合酵母高盐胁迫耐受的影响  

Effect of Pyridoxine on Salt Tolerance in Zygosaccharomyces rouxii

作　　者：陈胜 王文欣 刘子雄 宋庆怡 上官玲玲 姚婉婷 陈雄 代俊 CHEN Sheng;WANG Wenxin;LIU Zixiong;SONG Qingyi;SHANGGUAN Lingling;YAO Wanting;CHEN Xiong;DAI Jun(School of Biological Engineering and Food,Hubei University of Technology,Wuhan 430068,China)

机构地区：[1]湖北工业大学生物工程与食品学院,湖北武汉430068

出　　处：《食品与生物技术学报》2023年第9期36-44,共9页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(31871789,41876114)。

摘　　要：为了提高鲁氏接合酵母抗高盐胁迫能力,作者探索了添加吡哆醇对鲁氏接合酵母高盐胁迫耐受的影响。通过测量甘油、海藻糖含量以及Na^(+)/K^(+)-ATP酶活性等一系列生理表征来验证鲁氏接合酵母高盐适应性的变化。实验结果表明,鲁氏接合酵母在高盐胁迫条件下外源添加吡哆醇,在延滞期时,菌株提前24 h积累细胞内甘油,并且加快了细胞内海藻糖分解代谢速率;在对数期时,细胞内钠钾比率(Na^(+)/K^(+))降低82.3%,细胞膜上Na^(+)/K^(+)-ATP酶活性增加16.9%,2-苯乙醇产量提高6.42倍;在稳定期时,生物量提高10.6%,乙醇产量提高5%,2-苯乙醇产量提高1.26倍。综上所述,吡哆醇的添加能有效提高鲁氏接合酵母的高盐胁迫耐受能力,进一步增强了鲁氏接合酵母在酱油等高盐发酵食品中的应用前景。To improve the salt tolerance of Zygosaccharomyces rouxii(Z.rouxii),the effect of pyridoxine on the tolerance to high salt stress of Z.rouxii was explored.A series of physiological characterization tests,including measurements of glycerol,trehalose levels and Na^(+)/K^(+)-ATPase activity,were carried out to verify the changes of high-salt adaptability of Z.rouxii.The experimental results indicated that yeast cells during the lag phase under high salt stress accumulated intracellular glycerol 24 hours in advance and accelerate the catabolism rate of intracellular trehalose by addition of pyridoxine.In the mid-logarithmic growth phase,the ratio of intracellular Na^(+)/K^(+)decreased by 82.3%,while the activity of Na^(+)/K^(+)-ATPase on cell membrane increased by 16.9%.Additionally,the production of 2-phenylethanol increased by 6.42-fold.In the stable phase,the biomass increased by 10.6%,the ethanol production increased by 5%,and the 2-phenylethanol production increased by 1.26-fold.In conclusion,the addition of pyridoxine could effectively improve the high salt stress tolerance of Z.rouxii,and further enhance the application prospect of Z.rouxii in high-salt fermented foods such as soy sauce.

关 键 词：鲁氏接合酵母 吡哆醇 高盐胁迫 食品发酵 2-苯乙醇 

分 类 号：Q815[生物学—生物工程]