乙醇发酵过程中酿酒酵母的磷脂组变化

Phospholipidome alterations of Saccharomyces cerevisiae in bioethanol fermentation process

引言生物燃料乙醇是一种具有发展潜力的清洁能源。与化石燃料相比,乙醇具有高辛烷值、低CO2排放的特性[1]。酵母发酵生产乙醇是复杂的生物过程,随酵母菌体的生长,糖类逐渐消耗,乙醇合成增加。

Phospholipid,a key functional component of cell membrane,plays a critical role in bioethanol fermentation using yeast.In this study,the LC-MS approach for the identification and quantification of the phospholipidome of two Saccharomyces cerevisiae strains,the industrial strain O and laboratory strain S was employed.The chemometrics tools including principal component analysis（PCA）and orthogonal partial linear squares（OPLS）were used for the pattern recognition on strain O and strain S,in the lag and exponential phases.These studies showed that during the fermentation of bioethanol,the phospholipidome varied significantly between samples of the lag and exponential phases.The content of phospholipid species with saturated short fatty acyl chain increased and that with unsaturated long fatty acyl chain decreased when cells grew into the exponential phase.Particularly,compared to strain O,strain S that grew slower was with a higher amount of phosphatidylethanolamine（PE）molecules at the lag phase.