空气等离子体对面包酵母的生物学效应的研究

研究空气等离子体对面包酵母3G-28菌液的温度、pH值、细胞存活率、胞外蛋白和胞外核酸含量的影响。试验结果发现,作用5 min时,酵母细胞存活率为29.797%,菌液温度的上升和pH值的下降并未影响菌落的生长情况;同时,胞外蛋白含量较初始值增加了1.5倍,同时胞外核酸含量增加2倍左右。推断空气等离子在试验过程中产生的活性氧,是造成酵母3G-28细胞损伤和死亡的主要原因。

Biological Effectiveness of Bread Yeast by Air Plasma Technology

The effects of air plasma on temperature,pH value,cell survival rate,extracellular protein and extracellular nucleic acid content of yeast 3 G-28 were studied.The experimental results showed that after 5 min of treatment,the survival rate of yeast cells was 29.797%and the growth of bacterial colonies was not affected by the increase of temperature of bacterial solution and the decrease of pH value.Meanwhile,the extracellular protein content increased by 1.5 times compared with the initial value,and the extracellular nucleic acid content increased by about 2 times.It is concluded that the reactive oxygen species produced by air plasma during the experiment was the main cause of the damage and death of yeast 3G-28 cells.