源于中国民间传统酿造食品的鲁氏酵母耐温特性研究Study on the Temperature Resistance of Zygosaccharomyces rouxii from the Traditional Fermented Food in China
刘翠翠,杨华,陈雄,姚娟,李志军,李沛,李欣
摘要(Abstract)：
鲁氏酵母是一种重要的传统酿造应用微生物。分析了1株从中国民间传统酿造食品中筛选到的鲁氏酵母CCTCC M2013310对温度逆境的耐受能力及其影响因素。在简单营养条件如YEPD下培养的鲁氏酵母耐高温能力低,且温度越高,对鲁氏酵母的致死作用越大。然而,增加胞内海藻糖浓度后,鲁氏酵母细胞耐高温能力显著提高,但对细胞耐冷温无明显贡献,却有助于提高细胞耐冷冻水平。鲁氏酵母细胞内海藻糖积累与碳源有明显关系。甘油和果糖能较好地促进细胞积累海藻糖,葡萄糖效果最差。而且葡萄糖条件下的酵母细胞的耐热能力很弱,远低于果糖条件下。可见,营养条件、生长周期和胞内海藻糖浓度对鲁氏酵母细胞的耐逆境能力均有影响,但绝非简单的正或负线性关系。
关键词(KeyWords)： 鲁氏酵母;致死率;碳源;温度逆境;海藻糖
基金项目(Foundation): 湖北省教育厅项目(6101-12131)
作者(Author): 刘翠翠,杨华,陈雄,姚娟,李志军,李沛,李欣
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