乙醇发酵过程中酿酒酵母的磷脂组变化

磷脂分子是细胞膜的重要组成，在酵母发酵产乙醇过程中起重要作用。通过液质联用方法对两株酿酒酵母细胞（工业酵母O和实验室酵母S）的磷脂分子进行定性和定量分析，应用主成分分析（PCA）和正交偏最小二乘（OPLS）对O和S不同生长时期的磷脂图谱进行模式识别。结果发现，在乙醇发酵过程中，两株酵母共同的变化规律是：从延滞期进入指数期过程中，饱和短链磷脂分子增加，不饱和长链磷脂分子减少。而两株酵母的差异表现在延滞期时，具有较低生长速率的酵母PE分子含量更高。

Phospholipidome alterations of Saccharomyces cerevisiae in bioethanol fermentation process

Phospholipid,a key functional component of cell membrane,plays a critical role in bioethanol fermentation using yeast.In this study,the LC-MS approach for the identification and quantification of the phospholipidome of two Saccharomyces cerevisiae strains,the industrial strain O and laboratory strain S was employed.The chemometrics tools including principal component analysis(PCA)and orthogonal partial linear squares(OPLS)were used for the pattern recognition on strain O and strain S,in the lag and exponential phases.These studies showed that during the fermentation of bioethanol,the phospholipidome varied significantly between samples of the lag and exponential phases.The content of phospholipid species with saturated short fatty acyl chain increased and that with unsaturated long fatty acyl chain decreased when cells grew into the exponential phase.Particularly,compared to strain O,strain S that grew slower was with a higher amount of phosphatidylethanolamine(PE)molecules at the lag phase.