硫胺素对鲁氏接合酵母高盐适应性的影响

Effect of thiamine on high-salt adaptability of Zygosaccharomyces rouxii

该研究考察硫胺素(VB1)添加对鲁氏接合酵母(Zygosaccharomyces rouxii)高盐适应性的影响。结果表明,与不添加VB1的鲁氏接合酵母细胞相比,添加5 g/L硫胺素,可以使鲁氏接合酵母在含180 g/L NaCl的YEPD培养基中生长的延滞期缩短12 h,生物量提高7.1%;乙醇产量提高62.5%;香味物质苯乙醇含量提高35.3%;使菌株在延滞期的胞内甘油积累时间提前,胞外甘油合成量增加,胞内海藻糖分解代谢加快;在对数生长中期,胞内Na^+/K^+比率降低,细胞膜上Na^+/K^+-三磷酸腺苷(ATP)酶活性增加,高饱和度脂肪酸合成比例增加。研究表明,额外添加一定量的硫胺素通过影响鲁氏接合酵母(Z.rouxii)的生理代谢过程,使菌株更快更好的适应高盐环境,提高香气物质苯乙醇产生量。

The effect of thiamine(VB1)addition on the high-salt adaptability of Zygosaccharomyces rouxii was investigated.The results showed that compared with the Z.rouxii cell without thiamine addition,the addition of thiamine 5 g/L could shorten the lag period of growth of Z.rouxii in YEPD medium containing NaCl 180 g/L compared with VB1-free Z.rouxii cells by 12 h,and the biomass increased by 7.1%,ethanol production increased by 62.5%,aroma substance of phenylethanol content increased by 35.3%.The intracellular glycerol accumulation time of the strain in the lag phase was advanced,the extracellular glycerol synthesis increased,and the intracellular trehalose catabolism was accelerated.The intracellular Na^+/K + ratio decreased,the Na^+/K^+-ATPase activity on the cell membrane increased,and the ratio of high-saturation fatty acid synthesis increased in the middle of logarithmic growth.Studies showed that the addition of a certain amount of thiamine could affect the physiological and metabolic processes of Z.rouxii,so that the strain could adapt to the high-salt environment faster and better,and increase the production of the aroma substance phenylethanol.