腺苷酸环化酶活性对酿酒酵母耐高温的影响

Effects of the Activity of Adenylate Cyclase on High Temperature Tolerance of S.cerevisiae

通过利用高效液相色谱法测定4株工业菌株的腺苷酸环化酶活性,研究腺苷酸环化酶对酿酒酵母耐高温性能的影响。首先将4株菌进行热击处理,测定其热击存活率,还进行了40℃下的酒精浓醪发酵,发酵结束后,对其发酵性能和乙醇生成量进行测定。结果表明,腺苷酸环化酶活性最高的菌株Y-022的热击存活率为5.5%,乙醇产量为70.8826 g/L;而腺苷酸环化酶活性较低的菌株Y-289的热击存活率为23.2%,乙醇产量为84.8011 g/L,表明在一定范围内,腺苷酸环化酶活性低的菌株具有较高的高温耐受能力。

In this study, the activity of adenylate cyclase of the four industrial strains was measured by HPLC to investigate the effects of adenylate cyclase on high temperature tolerance of S.cerevisiae. Firstly, the cell viability was determined after the strains were treated with heat shock. Then their fermenting performance and ethanol yield were determined at the end of high gravity ethanol fermentation at 40 ℃. The results showed that, the cell viability and ethanol yield of strain Y-022 with the highest activity of adenylate cyclase were 5.5 % and 70.882 6 g/L,respectively. However, the cell viability and ethanol yield of Y-289 with lower activity of adenylate cyclase were 23.2 % and 84.8011 g/L, respectively. The results suggested that the strains with low activity of adenylate cyclase had a good tolerance to high temperature.