中国造纸学报2023，Vol.38Issue(4)：24-30,7.DOI:10.11981/j.issn.1000-6842.2023.04.24
适应性进化提高酿酒酵母糠醛耐受性及其机理研究
Improving Furfural Tolerance of Saccharomyces cerevisiae by Adaptive Evolution and Its Mechanism
摘要
Abstract
Bioethanol could be produced from various raw materials and has little impact on environmental pollution.It is truly a renewable green energy.In order to increase the industrialization process of bioenergy and overcome the inhibitory effect of various inhibitors produced in the pretreatment process on yeast,here Saccharomyces cerevisiae CEN.PK 1B-7D was used as the starting strain for adaptive evolution.An evolutionary strain with highest tolerance to furfural was obtained and named as CEN.PK 1B-7D 385.Further analysis showed that the permeability of cell membrane of the evolved strain was decreased.The number of PI stained cells was decreased by 45.2％,and the number of depolarized cells was decreased by 66.7％,indicating that cell membrane of S.cerevisiae after adaptive evolution were more complete under furfural stress.At the same time,the intracellular ROS content of the evolved strain was decreased from 9.1％of the original strain to 6.5％of the evolved strain.Combined with biomass,ethanol yield,cell membrane permeability and membrane potential,the evolved strain CEN PK 1B-7D 385 is more tolerant to furfural than the starting strain.关键词
酿酒酵母/糠醛/适应性进化/乙醇Key words
Saccharomyces cerevisiae/furfural/adaptive evolution/ethanol分类
轻工纺织引用本文复制引用
李子莹,杜文爽,李梦妍,彭佳婧,姚兰..适应性进化提高酿酒酵母糠醛耐受性及其机理研究[J].中国造纸学报,2023,38(4):24-30,7.基金项目
湖北省大学生创新创业项目(20200100020) （20200100020）
湖北省教育厅重点项目(21466000). （21466000）
