Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
J Biosci Bioeng. 2019 Jul;128(1):39-43. doi: 10.1016/j.jbiosc.2018.12.003. Epub 2019 Feb 2.
Kluyveromyces marxianus is an aerobic yeast and is interested to be applied in many industries. This research was aimed to study the effect of the sterol alternative to ergosterol on the freezing stress of K. marxianus UBU1-11, a thermotolerant yeast. The 0-9 mgL stigmasterol were added to the YM broth and applied for culturing. The growth of all conditions were not interfered by the addition of stigmasterol. The intra-cellular sterol content was detected in the medium with 5 mgL stigmasterol and higher, where the maximum content was 0.32 mg g cell dry weight. After frozen and thawed, the cultures contained stigmasterol had significantly higher viability than those without. It was found that the amount of stigmasterol contained in cells did not affect the number of survival. The stigmasterol provided a significant protection to the yeast cell when subjected to slow freezing. It also increased the survival rate of the culture subjected to subzero temperature storage.
马克斯克鲁维酵母是一种需氧酵母，有兴趣应用于许多行业。本研究旨在研究甾醇替代麦角固醇对耐热酵母 UBU1-11 的冷冻应激的影响。在 YM 肉汤中添加 0-9mg/L 的豆甾醇并进行培养。添加豆甾醇不会干扰所有条件下的生长。在含有 5mg/L 豆甾醇和更高浓度的培养基中检测到细胞内甾醇含量，最高含量为 0.32mg/g 细胞干重。冷冻和解冻后，含有豆甾醇的培养物的存活率明显高于不含豆甾醇的培养物。结果发现，细胞内豆甾醇的含量并不影响存活数量。当酵母细胞受到缓慢冷冻时，豆甾醇提供了显著的保护。它还提高了在亚零温度下储存的培养物的存活率。
