Saini Priyanka, Beniwal Arun, Vij Shilpa
Dairy Microbiology Division, National Dairy Research Institute, Karnal, 132001, India.
Appl Biochem Biotechnol. 2017 Sep;183(1):348-361. doi: 10.1007/s12010-017-2449-9. Epub 2017 Mar 9.
During the aging of yeast culture, Kluyveromyces marxianus undergoes a number of changes in physiology and these changes play a significant role during fermentation. Aged stationary phase cells were found to contain more reactive oxygen species. Additionally, the level of oxidant is counteracted by the antioxidant defense system of the cells. Comparison of 3-day-old culture of K. marxianus with 45-day stationary phase culture represents an increased level of ROS inside the cells. Moreover, a decrease in glutathione content was observed over the set of the incubation period. The increased level of superoxide dismutase (SOD) and catalase also revealed that there is oxidative stress during the long period incubation of the stationary phase cells of K. marxianus. The actual phenomenon of aging in dairy yeast K. marxianus is a complex process, but the present study signifies that role of antioxidant defense system during aging in stationary phase cells of K. marxianus.
在酵母培养物老化过程中，马克斯克鲁维酵母在生理上会发生一系列变化，这些变化在发酵过程中起着重要作用。研究发现，处于老化静止期的细胞含有更多的活性氧物质。此外，细胞的抗氧化防御系统会抵消氧化剂的水平。将马克斯克鲁维酵母3天龄的培养物与45天静止期培养物进行比较，结果表明细胞内活性氧水平有所增加。此外，在整个培养期内观察到谷胱甘肽含量下降。超氧化物歧化酶（SOD）和过氧化氢酶水平的升高也表明，马克斯克鲁维酵母静止期细胞在长时间培养过程中存在氧化应激。乳制品酵母马克斯克鲁维酵母老化的实际现象是一个复杂的过程，但本研究表明了抗氧化防御系统在马克斯克鲁维酵母静止期细胞老化过程中的作用。
