| 四种酵母甘露聚糖合成与释放特性的比较 |
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| 引用本文： | 刘金龙, 倪靖岳, 赵国群, 李志敏. 四种酵母甘露聚糖合成与释放特性的比较[J]. 食品工业科技, 2015, (02): 199-202. DOI: 10.13386/j.issn1002-0306.2015.02.034 |
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| 作者姓名： | 刘金龙 倪靖岳 赵国群 李志敏 |
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| 摘 要： | 比较了产朊假丝酵母、毕赤酵母、面包酵母和啤酒酵母培养过程中细胞壁甘露聚糖的合成与释放特性。结果表明:四种酵母的甘露聚糖合成均为生长偶联型;不同类型酵母的甘露聚糖合成能力差异显著(p<0.05),合成能力最强的啤酒酵母细胞壁甘露聚糖含量最高可达0.62g/L发酵液,而合成能力最弱的毕赤酵母仅为0.47g/L发酵液。四种酵母的甘露聚糖最大释放量均出现对数生长中期,并且不同类型酵母释放效率差异较大,最高值毕赤酵母甘露聚糖释放量达到了0.27g/L发酵液,最低值啤酒酵母仅有0.15g/L发酵液。乙醇显著刺激四种酵母的甘露聚糖释放(p<0.05),其中对产朊假丝酵母的影响最显著且在5%乙醇浓度下,与对照相比,其甘露聚糖释放量和释放率分别大幅提高了152%和120%。
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| 关 键 词： | 酵母 甘露聚糖 合成 释放 |
| 收稿时间： | 2014-05-21 |
Comparation on synthesis and release of mannan in four yeasts |
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| LIU Jin-long, NI Jing-yue, ZHAO Guo-qun, LI Zhi-min. Comparation on synthesis and release of mannan in four yeasts[J]. Science and Technology of Food Industry, 2015, (02): 199-202. DOI: 10.13386/j.issn1002-0306.2015.02.034 |
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| Authors: | LIU Jin-long NI Jing-yue ZHAO Guo-qun LI Zhi-min |
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| Affiliation: | 1.Research Center for Fermentation Engineering of Hebei;2.College of Bioscience and Bioengineering, Hebei University of Science and Technology |
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| Abstract: | The synthesis and release rules of mannan on cell walls was compared during the cultivation process of candida utilis, pichia pastoris, bread yeast and beer yeast in this research. It was found that the syntheses of mannan in these four yeasts were all growth coupling type. Synthetic ability of mannan in different types of yeast were significantly different ( p < 0. 05) . The synthetic ability of mannan in beer yeast, which had the strongest synthetic ability among these four yeasts, was 0.62g/L fermentation broth, while that in pichia pastoris was only 0.47g/L fermentation broth. It was indicated that all the maximal releasing rates of mannan in four kinds of yeasts appeared in the middle period of logarithmic growth and the maximal releasing rates of mannan in different types of yeasts differed significantly, i.e., the maximal releasing amount of mannan in pichia pastoris, which was highest among these four kinds of yeasts, reached to 0.27g/L fermentation broth, while the maximal releasing amount of manna in beer yeast, which was the lowest among these four kinds of yeasts, was only 0.15g/L fermentation broth. It was showed that alcohol significantly stimulated the releasing of mannan in four kinds of yeasts ( p < 0. 05) . Candida utilis in the alcohol with a concentration of 5 % was affected most significantly. The releasing amount and releasing rate of mannan in it were respectively increased by 152% and120% as compared with the control (p<0.05) . |
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| Keywords: | yeast mannan synthesis release |
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