酿酒酵母对酚类抑制物耐受性研究

doi:10.13560/j.cnki.biotech.bull.1985.2019-1200

生物技术通报 ›› 2020, Vol. 36 ›› Issue (6): 136-142.doi: 10.13560/j.cnki.biotech.bull.1985.2019-1200

酿酒酵母对酚类抑制物耐受性研究

顾翰琦, 刘冉, 邵玲智, 徐岩岩, 王东岩, 张冬梅, 李洁

河北民族师范学院生物与食品科学系,承德 067000

收稿日期:2019-12-10 出版日期:2020-06-26 发布日期:2020-06-28
作者简介:顾翰琦,男,博士,研究方向：生物质综合利用;E-mail：gu_hanqi@126.com
基金资助:
河北省高等学校青年拔尖人才计划项目（JB2017104）,国家自然科学基金项目（21606071）,河北民族师范学院“汇智领创空; 间”项目（HZLC2018001）,承德市科技支撑计划项目（201608B002）

Study on the Tolerance of Saccharomyces cerevisiae Strain to Phenolic Inhibitors

GU Han-qi, LIU Ran, SHAO Ling-zhi, XU Yan-yan, WANG Dong-yan, ZHANG Dong-mei, LI Jie

Department of Biological and Food Science,Hebei Normal University for Nationalities,Chengde 067000

Received:2019-12-10 Published:2020-06-26 Online:2020-06-28

摘要/Abstract

摘要： 通过短期驯化策略提高酿酒酵母对木质纤维素预处理产生的酚类物质的耐受性。考察酚酸对酵母的抑制作用,比较驯化菌株在酚酸中生理指标,通过流式细胞仪分析酵母细胞膜完整性。单一酚酸低浓度对酿酒酵母生长和发酵没有明显抑制作用,而高浓度抑制强烈。混合酚酸具有更强的抑制作用,特别对乙醇发酵影响显著。相比原始菌株,短期驯化菌株在混合酚酸胁迫下的生长发酵动力学参数明显提高,细胞膜保持良好的完整性。酚酸对酿酒酵母生长有直接抑制作用,短期驯化能提高酵母酚酸耐受性,这与细胞膜应激反应保持其完整性有关。

关键词: 纤维素乙醇, 酚类抑制物, 酿酒酵母, 胁迫应激

Abstract: Short-term domestication strategy can be used to improve the tolerance of Saccharomyces cerevisiae to phenols produced in lignocellulose pretreatment. The inhibition of phenolic acids to the yeast strain was investigated,the physiological indexes of the domesticated strains were compared,and the membrane integrity of yeast cell was examined using the flow cytometer. The sole phenolic acid at low concentration presented insignificant inhibition on the growth and fermentation of S. cerevisiae,while significant inhibition at high concentration. Multiple phenolic acids demonstrated stronger inhibition,especially on the ethanol fermentation. Compared to the original strain,the growth and fermentation kinetic parameters of the short-term domesticated strains under mixed phenolic acid stress were significantly improved,and cell membrane remained fine integrity. Phenolic acids directly inhibited the growth of S. cerevisiae,and the short-term domestication effectively improved the tolerance of S. cerevisiae to phenolic acids,this is related to that the stress response of cell membrane remained its integrity.

Key words: cellulosic ethanol, phenolic inhibitors, Saccharomyces cerevisiae, stress response

顾翰琦, 刘冉, 邵玲智, 徐岩岩, 王东岩, 张冬梅, 李洁. 酿酒酵母对酚类抑制物耐受性研究[J]. 生物技术通报, 2020, 36(6): 136-142.

GU Han-qi, LIU Ran, SHAO Ling-zhi, XU Yan-yan, WANG Dong-yan, ZHANG Dong-mei, LI Jie. Study on the Tolerance of Saccharomyces cerevisiae Strain to Phenolic Inhibitors[J]. Biotechnology Bulletin, 2020, 36(6): 136-142.

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酿酒酵母对酚类抑制物耐受性研究

Study on the Tolerance of Saccharomyces cerevisiae Strain to Phenolic Inhibitors

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