腐乳源酵母分离鉴定及其极性脂质分析

从豆腐酸浆及毛坯中鉴定了23个分离菌株,测定了其脂肪酶酶活并利用超高效液相串联质谱对其中7个菌株的脂质进行了分析。结果表明,指纹图谱中包含2种鞘氨醇、16种酰胺、22种酯类和3种脂肪酸。其中,马克斯克鲁维酵母SP-1和挪威毕赤酵母SP-5中植物鞘氨醇、N,N-二甲基鞘氨醇的相对含量最高。此外,嗜酒假丝酵母ATW-1、库德里阿兹威毕赤氏酵母SP-4和阿米塞毕赤氏酵母Y的酯类化合物比较丰富,且其细胞结合型脂肪酶酶活力也比较高,PCA分析进一步表明这3个菌株脂质组成具有较大的相似性,表明酵母菌中丰富的代谢酯类物质可能与细胞结合型脂肪酶之间存在密切联系。

Identification and polar lipid composition analysis of yeasts isolated from sufu manufacture

In order to characterize lipid metabolism of yeasts during sufu manufacture, 23 isolates from sufu pehtze and acidic tofu whey were identified. Ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) was used to analyse the lipid fingerprints of 7 strains of yeast, after the determination of lipase activities. It is suggested that lipid fingerprint mainly includes 2 kinds of sphingosine, 16 kinds of amide, 22 kinds of ester and 3 kinds of fatty acid. Kluyveromyces marxianus SP-1 and Candida (Pichia) norvegensis SP-5 show highest relative amount of 2-Amino-1,3,4-octadecanetrio and N, N-Dimethylsphingosine, which indicates potential for sphingolipids synthesis. Candida ethanolica ATW-1, Pichia kudriavzeviiSP-4 and Pichia kudriavzevii Y with higher cell-bound lipase activities have more abundant esters. PCA analysis further illustrates the lipid composition of these three strains are more similar to each other. The results indicate that the abundant lipids in yeasts may be closely related to cell-binding lipase.