刺激条件对酒香酵母海藻糖代谢的影响

Effect of stimulus Conditions on Trehalose Metabolism in Brettanomyces

[目的]为微生物发酵法生产海藻糖提供有益的参考。[方法]研究了高渗透压、单一热刺激、周期性酸刺激和周期性热刺激几种刺激条件对酒香酵母海藻糖代谢的影响。[结果]一定浓度的NaCl所形成的渗透压能促进酒香酵母中海藻糖的产生。单一热冲击试验得到的最佳冲击条件为:冲击时机为培养时间12h、热冲击温度45℃、热冲击的持续时间1h。周期性酸刺激试验表明,酸刺激对酒香酵母海藻糖产生有一定的促进作用,多次酸刺激对海藻糖产量无累加效果。周期性热刺激试验表明,适宜的热冲击能够迅速促进细胞海藻糖的合成,对细胞的生长量影响不大,4次热冲击结束时细胞中海藻糖含量增加值呈下降趋势,分别为冲击前海藻糖含量的1.6、1.1、1.1及1.0倍,表明酒香酵母对热冲击的应激性是逐渐减弱的。[结论]对研究酵母在极端环境下的抗逆机制有一定的启示作用。

[Objective] To provide a useful reference for production of trehalose by microbial fermentation.[Method] The trehalose metabolism of Brettanomyces sp.was observed by changing several stimulus conditions such as osmotic pressure,heat shock,periodic acid stimulation and periodic heat stimulation.[Result] The osmotic pressure produced by a certain concentration of NaCl promoted trehalose metabolism.The best heat shock conditions obtained by a single heat shock experiment are as follows：time,12 h of culture;temperature,45 °C;and duration,1 h.The periodic acid-stimulation experiments showed that the acid stimulation had a certain promotion role in trehalose production,but the periodic acid-stimulation had no cumulative effects.Appropriate heat shock could quickly promote synthesis of cell trehalose but had little effects on cell growth.After four times of heat shock,trehalose content had a downward trend,and it was 1.6,1.1,1.1,and 1.03 times higher than that before heat shock.[Conclusion] The study has some significance for revealing resistance mechanism of yeast in extreme environments.