铜对葡萄酒酿酒酵母生长活性的影响

Effects of Cu^(2+) on the Growth Acitivity of Wine Yeast

以模拟葡萄汁为培养基,添加CuSO4设置0、0.05mM、0.10mM、0.20mM、0.50mM和1.00mM6个不同的Cu2+浓度,研究铜胁迫对葡萄酒酿酒酵母生长活性的影响。结果表明,铜胁迫能够延缓酿酒酵母的生长,降低酿酒酵母的存活率,导致细胞呼吸缺陷型形成频率的增加。0.05mMCu2+对酿酒酵母的生长活性基本没有影响。但是1.00mMCu2+对3株酿酒酵母的生长活性均产生了显著影响。通过试验比较发现,铜对酵母生长活性的影响可能与菌株对铜离子的吸附能力有关。

The effects of Cu2＋ stress on the growth activity of wine yeast were studied with simulated grape juice as culture medium and CuSO4 added to set 6 different Cu2＋ concentration including 0, 0.05, 0.10, 0.20, 0.50 and 1.00 mM. The results showed that Cu2＋ stress could delay the growth of wine yeast, decrease the survival rate of wine yeast cells, and result in the increasing of cell respiration deficiency. In the experiments, there were rare effects on the growth activity of wine yeast in the conditions of 0.05 mM Cu2＋ concentration. However, there were significant effects on the growth acitivity of three wine yeast strains in the conditions of 1.00 mM Cu2＋ concentration. The experimental contrast indicated that the effects of Cu2＋ stress on the growth activity of wine yeast might be related to Cu2＋ absorption ability of yeast strains.