食品工业科技2016，Vol.37Issue(11)：130-133,4.DOI:10.13386/j.issn1002-0306.2016.11.019
不同胁迫条件对鲁氏酵母胞内海藻糖积累的影响研究
Intracellular trehalose metabolism characteristics of Zygosaccharomyces rouxii under different stresses
胡梦蝶 1陈雄 1李欣 1王志 1代俊 1黄珍 1刘翠翠1
作者信息
- 1. 湖北工业大学生物工程学院,发酵工程教育部重点实验室,工业发酵湖北省协同创新中心,湖北武汉430068
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摘要
Abstract
Trehalose content and the resistance of yeast are positively correlated,the content of intracellular trehalose is an important index for assessing the quality and the activity of active dry yeast.The intracellular trehalose synthesis regulation of Zygosaccharomyces rouxii under osmotic pressure,temperature,ethanol and H2O2 was discussed.The study showed that the osmotic pressure had no obvious effect on trehalose accumulation.Trehalose content was lower under high concentrations of NaCl stress,but adding ethanol and raising temperature were conducive to the accumulation of trehalose:trehalose content was increased by 9.09％ from 20.46 mg/gDw to 22.32 mg/gDw at 9 h after ethanol added and trehalose content was increased by 39.14％ from 17.55 mg/gDw to 24.41 mg/gDw at 6 h for heating.During the early period under H2O2 stress,0.2％ H2O2 can enhance the accumulation of trehalose remarkablely.Compared with the control content of 8.17 mg/gDw,the trehalose was increased by 73.56％ to the content of 14.18 mg/gDw.This result had certain guiding significance for soy sauce fermentation and improving soy sauce storage stability of active dry yeast.关键词
鲁氏酵母/海藻糖/渗透压/温度/乙醇/H2O2Key words
Zygosaccharomyces rouxii/trehalose/osmotic pressure/temperature/ethanol/H2O2分类
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胡梦蝶,陈雄,李欣,王志,代俊,黄珍,刘翠翠..不同胁迫条件对鲁氏酵母胞内海藻糖积累的影响研究[J].食品工业科技,2016,37(11):130-133,4.
