环境应激下Pichia stipitis酵母形态性能与蛋白的差异

Different Cell Morphology,Fermentation Performance and Protein Expression of Pichia stipitis under Environmental Stress

将Pichia stipitis置于木质纤维素水解液中传代,研究在环境应激下与酵母性能变化相应的形态和蛋白的差异。在实验条件下,酵母的乙醇产量从第1代的6.73 g/g提高到第40代的12.16 g/g,总糖转化率从23.64%提高到39.44%,菌体存活率提高3.1倍。酵母的形态也发生明显的改变,菌落色泽变白,边缘圆整。在双向电泳蛋白图谱中有多处明显的蛋白差异。用高效液相色谱与离子阱质谱联用(HPLC-ESI-MS/MS)鉴定双向电泳凝胶上的差异蛋白点,发现数种与糖酵解途径相关的蛋白,为进一步的研究奠定了基础。

The different cell morphology, fermentation performance and protein expression of Pichia stipitis under environmental stress were investigated. After 40th generation, the ethanol yield, the conversion of reducing sugar to ethanol and the survival rate were increased by 3.7, 2.9 and 3.1 times the size of the 1st generation respectively. Cell morphology changed obviously, colony＇s color became white, fringe became round. Notably changed spots on the SDS-PAGE of two-dimensional electrophoresis were found. Several proteins involved in the glycolysis pathway were identified by HPLC-ESI-MS/MS. Results show that it is worth doing further proteomics research in Pichia stipitis under environmental stress.