提高酱油酵母海藻糖方法研究

Study on Improving Trehalose in Soy Sauce Yeast

生物体处于恶劣环境中时,海藻糖能起到保护作用,在生产干酵母前应尽量提高胞内海藻糖的含量。文章研究了耐盐酵母中海藻糖的提高方法,即盐度和温度刺激。研究发现:S酵母和T酵母在9%盐度刺激下海藻糖分别由7.0%和7.5%增加到8.4%和9.6%;在40℃,30min的热刺激下海藻糖含量由8.4%和9.6%增加到10.1%和10.9%。变异菌株S3-2和T3-5在适宜的盐度和温度刺激下,细胞内海藻糖含量也有所提高,但总体低于原始菌株。

Trehalose can protect biology when it is in bad environment, so it is necessary to increase the intracellular trehalose content before drying. Adopt salinity stimulus and temperature stimulation to improve trehalose content. The results show that the trehalose of S yeast and T yeast is increased from 7.0% and 7. 5% to 8. 4% and 9. 6% respectively under salinity stimulation and 40℃ heat stimulation for 30 min, S yeast and T yeast could increase from 8.4% and 9.6% to 10.1% and 10.9% respectively. What＇s more, the level of trehalose of the mutant ones （S3-2, T3-5） could increase under stimulation of salt and heat, but the trehalose content is obviously lower than that of the original ones.