高渗胁迫下啤酒酵母的生理特性研究

研究了0．3mol／L、0．6mol／L、1．0mol/L的氯化钠对啤酒酵母活细胞数、细胞形态、糖代谢、pH值、菌体蛋白的影响。细胞动力学结果表明：随着NaCl浓度的增加，细胞的渗透胁迫加剧，细胞收缩。与对照组比较0．6mol／LNaCl、1．0mol／L NaCl延长细胞对数生长期，减缓葡萄糖消耗速率，且分别在2h-4h、6h-8h内出现糖代谢停滞，但并不影响细胞的增殖。在生理可接受的渗透范围内，与对照组比较0．3mol／LNaCl基本上不影响啤酒酵母的生物量、糖代谢速率和pH值。说明该菌株有较高的抗高渗能力。随着NaCl浓度的升高，渗透胁迫加剧，耐高渗有关的蛋白开始表达。

Studies of osmotic stress on yeast physiological functions

The effects of 0.3 mol/L, 0.6 mol/L, 1.0 mol/L sodium chlorine stress on viable cell count, cell morphology, glucose metabolism, pH and cell total protein of beer yeast were studied. The cytokinetics results indicated that with the increase of sodium chlorine, osmotic stress aggravated and the cells contracted. Compared to the contrast, 0.6 mol/L NaCl and 1.0 mol/L NaCl stress extended logarithmic phase and deferred glucose consumption rate. Meanwhile in 2-4 h and 6-8 h glucose consumption appeared to stagnate, but have no influence on cell proliferation. As for physiology acceptation range, 0.3 mol/L NaCl basically has no any effect on yeast biomass, glucose metabolism and pH. The results indicated that the strain had better osmophilic ability. With the increase of NaCl, osmotic stress aggravated and osmotic protein began to express.