|本期目录/Table of Contents|

[1]程诚,赵心清,白凤武.细胞絮凝及硫酸锌对酿酒酵母乙酸胁迫耐性的影响[J].应用与环境生物学报,2016,22(01):116-119.[doi:10.3724/SP.J.1145.2015.07022]
　CHENG Cheng,ZHAO Xinqing** & BAI Fengwu,Effects of cell flocculation and zinc sulfate addition on acetic acid stress tolerance of Saccharomyces cerevisiae[J].Chinese Journal of Applied & Environmental Biology,2016,22(01):116-119.[doi:10.3724/SP.J.1145.2015.07022]
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细胞絮凝及硫酸锌对酿酒酵母乙酸胁迫耐性的影响()
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《应用与环境生物学报》[ISSN:1006-687X/CN:51-1482/Q]

卷:
22卷
期数:
2016年01期
页码:
116-119
栏目:
研究论文
出版日期:
2016-02-25

文章信息/Info

Title:
Effects of cell flocculation and zinc sulfate addition on acetic acid stress tolerance of Saccharomyces cerevisiae
作者:
程诚;  赵心清;  白凤武
1大连理工大学生命科学与技术学院 大连 116024
2上海交通大学生命科学技术学院 上海 200240
Author(s):
CHENG Cheng1;  ZHAO Xinqing2** & BAI Fengwu1;  2
1School of Life Science and Biotechnology, Dalian University of Technology, Dalian 116024, China 2School of Life Science and Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, China
关键词:
自絮凝酵母SPSC01; 絮凝基因FLO1; 乙酸耐受性; 锌添加; 乙醇发酵
Keywords:
self-flocculating yeast SPSC01;  FLO1;  acetic acid tolerance;  zinc supplementation;  ethanol production
分类号:
TK63 : TQ920.1
DOI:
10.3724/SP.J.1145.2015.07022
摘要:
酿酒酵母细胞絮凝和外源添加锌离子对其环境胁迫耐受性都具有促进作用，为了解细胞絮凝形态对锌促进乙醇发酵的影响，比较硫酸锌添加对絮凝酿酒酵母SPSC01及其絮凝基因失活突变体SPSC01 FLO1Δ在乙酸胁迫条件下乙醇发酵的影响. 结果显示，与野生型絮凝酵母相比，添加锌可更明显改善SPSC01 FLO1Δ在乙酸中的生长和发酵，在10 g L-1乙酸存在的情况下，SPSC01在70 h消耗100 g L-1葡萄糖，锌离子添加后可使发酵终点提前10 h，而SPSC01 FLO1Δ在锌离子添加后发酵时间为48 h，可将发酵时间显著缩短138 h. 这些结果表明，锌在酿酒酵母细胞缺少絮凝保护的条件下更能有效发挥作用，同时甘油、琥珀酸的增加在絮凝基因敲除突变体中更加明显. 本文研究结果可为进一步利用絮凝及锌响应调控基因提高酿酒酵母的环境胁迫耐受性，提高燃料乙醇的生产效率奠定基础. （图2 参18）
Abstract:
Both flocculation and zinc supplementation are beneficial for protecting Saccharomyces cerevisiae against stressful conditions, however, the effect of cell flocculation on the enhancement of ethanol production by zinc addition is still unclear. This study compared the ethanol production ability of the flocculating yeast strain SPSC01 and its FLO1△ mutant in the presence of acetic acid with the supplementation of zinc sulfate. It was found that zinc sulfate supplementation exerted more significant effect on the improvement of cell growth and ethanol fermentation abilities of the FLO1 disruption mutant compared to SPSC01. Under the stress of 10 g L-1 acetic acid, the fermentation time for SPSC01 was 70 h without zinc addition, but shortened by 10 h with zinc supplementation; the FLO1△ mutant could consume all the glucose in 48 h with zinc sulfate supplementation, 138 h in advance than that without zinc sulfate addition. The results indicated that the protection ability of zinc to yeast cells was more obvious in yeast cells lacking flocculation protection, suggesting different mechanisms underlying improved stress tolerance by cell flocculation and zinc addition. These results provide basis for further improvement of stress tolerance of yeast cells against unfavorable environmental conditions, and benefits strain development using cell flocculation and zinc-responsive genes for efficient cellulosic ethanol production.

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更新日期/Last Update: 2016-02-25