三种改变酵母细胞透性方法对1,6-二磷酸果糖生产的影响

Three methods of changing yeast cell permeability have an effect on the output of fructose-1,6-diphosphate

目的:研究不同方法改变酵母细胞透性对1,6-二磷酸果糖生产的影响。方法:采用反复冻融、甲苯处理、活化培养这 三种方法改变酵母细胞透性并测定这些改变了细胞透性和生理状态的酵母的1,6-二磷酸果糖生产能力。结论:三种方法均 使1,6.二磷酸果糖的发酵产量提高,其中活化培养方法使1,6-二磷酸的发酵产量达40 mg/mL。

Objective: To study effects of the three methods of changing yeast cell permeability on output of fructouse-1,6-diphoaphat. Methods: The three methods of changing yeast cell permeability (i. e. , freezing and thawing alternatively, mixed with toluene, activated culture) were used, and variations of cell permeability and physiologic state concerned with their ability of the ability of fructose-1 , 6-diphosphate output was observed with the treatment of the three methods. Results: All of the three methods of changing yeast cell permeability can raise fermentative yield of fructose-1,6-diphosphate. The fermentative yield of fructose-1, 6-diphosphate with activated culture method reached 40 mg/mL.