食品科学技术学报2019，Vol.37Issue(4)：35-41,7.DOI:10.3969/j.issn.2095-6002.2019.04.005
盐胁迫对鲁氏酵母菌生理特性的影响
Effect of Salt Stress on Physiological Characterization of Zygosacchromyces rouxii
摘要
Abstract
The effects of salt stress on the physiological characterization of Zygosaccharomyces rouxii CG-MCC 3791 were studied, the results showed that salt stress inhibited cell growth and the ethanol content increased from 11. 64 mg to 19. 20 mg (120 g/L NaCl) . Analysis of intracellular pH and reactive oxygen species ( ROS) levels showed that salt stress led to the decrease in intracellular pH and increase in ROS level. Meanwhile, the activities of intracellular antioxidant enzymes ( catalase, superoxide dismutase, peroxidase and glutathione peroxidase) were increased to resist oxygen stress induced by salt stress. The effect of salt stress on the intracellular glutathione ( GSH) content of Z. rouxii was measured, and the results showed that the intracellular GSH content increased with the increase of salt concentration. At 120 g/L salt concentration, the GSH content increased significantly by 73. 4% . Then the effect of exogenous addition of glutathione on cell growth was investigated, and the results showed that the biomass of cells increased by 15% at 120 g/L salt concentration by adding 0. 5g/L glutathione. This study may provide theoretical support for in-deep understanding the salt-tolerant physiological mechanisms of Z. rouxii and further improvement of its salt tolerance.关键词
鲁氏酵母菌/盐胁迫/细胞生理特性/胞内微环境/谷胱甘肽Key words
Zygosaccharomyces rouxii/salt stress/cell physiological characterization/intracellular micro-environment/glutathione分类
轻工纺织引用本文复制引用
王定康,张敏,黄钧,金垚,周荣清,吴重德..盐胁迫对鲁氏酵母菌生理特性的影响[J].食品科学技术学报,2019,37(4):35-41,7.基金项目
国家自然科学基金资助项目(31871787 （）
31671849). （）
