酿酒酵母与布拉氏酵母菌之间的分子与生理学比较。

Molecular and physiological comparisons between Saccharomyces cerevisiae and Saccharomyces boulardii.

作者信息

Fietto Juliana L R, Araújo Raquel S, Valadão Frederico N, Fietto Luciano G, Brandão Rogelio L, Neves Maria J, Gomes Fátima C O, Nicoli Jacques R, Castro Ieso M

机构信息

Núcleo de pesquisa em Ciências Biológicas, Instituto de Ciências Exatas e Biológicas, Universidade Federal de Ouro Preto, Ouro Preto Minas Gerais, Brazil.

出版信息

Can J Microbiol. 2004 Aug;50(8):615-21. doi: 10.1139/w04-050.

DOI:10.1139/w04-050

PMID:15467787

Abstract

In this paper, comparative molecular studies between authentic Saccharomyces cerevisiae strains, related species, and the strain described as Saccharomyces boulardii were performed. The response of a S. boulardii strain and a S. cerevisiae strain (W303) to different stress conditions was also evaluated. The results obtained in this study show that S. boulardii is genetically very close or nearly identical to S. cerevisiae. Metabolically and physiologically, however, it shows a very different behavior, particularly in relation to growth yield and resistance to temperature and acidic stresses, which are important characteristics for a microorganism to be used as a probiotic.

摘要

在本文中，对酿酒酵母（Saccharomyces cerevisiae）的正宗菌株、相关物种以及被称作布拉酵母菌（Saccharomyces boulardii）的菌株进行了比较分子研究。还评估了一株布拉酵母菌和一株酿酒酵母菌株（W303）对不同应激条件的反应。本研究获得的结果表明，布拉酵母菌在遗传上与酿酒酵母非常接近或几乎相同。然而，在代谢和生理方面，它表现出非常不同的行为，特别是在生长产量以及对温度和酸性应激的抗性方面，而这些是一种微生物用作益生菌的重要特性。