耐渗透压、耐温度和耐乙醇性的酿酒酵母 S1。

Osmo-, Thermo- and Ethanol- Tolerances of Saccharomyces cerevisiae S1.

机构信息

Department of Biochemistry, Faculty of Medicine, University of Jaffna , Kokuvil , Sri Lanka.

出版信息

Braz J Microbiol. 2012 Jan;43(1):157-66. doi: 10.1590/S1517-838220120001000017. Epub 2012 Jun 1.

DOI:10.1590/S1517-838220120001000017

PMID:24031814

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC3768980/

Abstract

Saccharomyces cerevisiae S1, which is a locally isolated and improved strain showed viability at 40, 45 and 50°C and produced ethanol at 40, 43 and 45°C. When the cells were given heat shock at 45°C for 30min and grown at 40°C, 100% viability was observed for 60h, and addition of 200gL(-1) ethanol has led to complete cell death at 30h. Heat shock given at 45°C (for 30min) has improved the tolerance to temperature induced ethanol shock leading to 37% viability at 30h. When the cells were subjected to ethanol (200gL(-1) for 30 min) and osmotic shock (sorbitol 300gL(-1)), trehalose contents in the cells were increased. The heat shocked cells showed better viability in presence of added ethanol. Soy flour supplementation has improved the viability of S. cerevisiae S1 to 80% in presence of 100gL(-1) added ethanol and to 60% in presence of 300gL(-1)sorbitol. In presence of sorbitol (200gL(-1)) and ethanol (50gL(-1)) at 40°C, 46% viability was retained by S. cerevisiae S1 at 48h and it was improved to 80% by soy flour supplementation.

摘要

酿酒酵母 S1 是一株经过本土化和改良的菌株，可在 40°C、45°C 和 50°C 下保持活力，并可在 40°C、43°C 和 45°C 下产生乙醇。当细胞在 45°C 下进行 30min 的热激处理，并在 40°C 下生长时，观察到 60h 时的存活率为 100%，添加 200gL(-1)的乙醇可导致 30h 时细胞完全死亡。在 45°C（30min）下进行的热激处理提高了对温度诱导的乙醇冲击的耐受性，使 30h 时的存活率达到 37%。当细胞受到乙醇（200gL(-1)）和渗透冲击（山梨醇 300gL(-1)）的处理时，细胞内的海藻糖含量增加。经过热激处理的细胞在添加乙醇的情况下表现出更好的活力。在添加 100gL(-1)乙醇和 300gL(-1)山梨醇的情况下，大豆粉的添加提高了 S. cerevisiae S1 的存活率，分别达到 80%和 60%。在 40°C 下添加山梨醇（200gL(-1)）和乙醇（50gL(-1)）时，S. cerevisiae S1 在 48h 时保持 46%的活力，通过大豆粉的添加可提高到 80%。