海藻糖对面包酵母高糖耐性的影响

Effect of Intercellular Trehalose on the High Sugar Tolerance of Baker's Yeast

通过高温刺激使面包酵母积累较高的胞内海藻糖,考察胞内海藻糖含量对面包酵母高糖发酵力和高渗存活率的影响。研究结果表明,发酵结束前2h培养温度提高至40℃后,菌株BY-6胞内海藻糖含量由4.21%提高到9.76%,高糖发酵力提高了17.2%,高渗存活率也有一定提高。另外对3株面包酵母的海藻糖积累能力和面团发酵力的比较表明,海藻糖积累能力强的酵母菌株高糖耐性较好。

The effect of intercellular trehalose on the leavening ability and cell viability of baker＇s yeast to ferment high sugar concentrations was studied through heat--shock culture which was used to accumulate trehalose. The present work indicated that when the cultural temperature was raise to 40℃ 2 h before the ending of fermentation, the content of intracellular trehalose was increase from 4.21% to 9.76%, and the high sugar fermentative activity was increase by 17.2%. The high osmotic resistance of yeast was also improved. Moreover, the accumulation ability of trehalose and the leavening ability of three different yeast strains were compared, which showed that for bakers＇yeast, the more intracellular trehalose was accumulated, the better the high sugar tolerance.