食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
9期
111-114
,共4页
周斌%李清亮%陈娜%谭之磊
週斌%李清亮%陳娜%譚之磊
주빈%리청량%진나%담지뢰
面包酵母%谷胱甘肽%温和压力
麵包酵母%穀胱甘肽%溫和壓力
면포효모%곡광감태%온화압력
Saccharomyces cerevisiae%glutathione%mild pressure
研究了保压时间、压力和升降压速率对面包酵母CICC1447谷胱甘肽(GSH)生物合成能力的影响。以高纯空气(O2∶N2=21∶79)为加压介质,通过单因素实验确定了最优加压条件。实验结果表明,在温和压力刺激条件下酵母菌受可产生应激性反应。谷胱甘肽在最适条件(保压时间6 h、压力0.5 MPa、升降压速率0.05 MPa/min~0.10 MPa/min)下的最大产量比常压下提高了17.21%。结果表明温和压力可以提高微生物重要应激产物谷胱甘肽的产量。
研究瞭保壓時間、壓力和升降壓速率對麵包酵母CICC1447穀胱甘肽(GSH)生物閤成能力的影響。以高純空氣(O2∶N2=21∶79)為加壓介質,通過單因素實驗確定瞭最優加壓條件。實驗結果錶明,在溫和壓力刺激條件下酵母菌受可產生應激性反應。穀胱甘肽在最適條件(保壓時間6 h、壓力0.5 MPa、升降壓速率0.05 MPa/min~0.10 MPa/min)下的最大產量比常壓下提高瞭17.21%。結果錶明溫和壓力可以提高微生物重要應激產物穀胱甘肽的產量。
연구료보압시간、압력화승강압속솔대면포효모CICC1447곡광감태(GSH)생물합성능력적영향。이고순공기(O2∶N2=21∶79)위가압개질,통과단인소실험학정료최우가압조건。실험결과표명,재온화압력자격조건하효모균수가산생응격성반응。곡광감태재최괄조건(보압시간6 h、압력0.5 MPa、승강압속솔0.05 MPa/min~0.10 MPa/min)하적최대산량비상압하제고료17.21%。결과표명온화압력가이제고미생물중요응격산물곡광감태적산량。
The effects of pressure, treatment time and pressurization and depressurization rates on the glutathione biosynthesis of Saccharomyces cerevisiae CICC1447 were researched. The optimum conditions were established by single factor test using high purity air (O2∶N2=21∶79) as the pressurizing medium. The results indicate that the stress reaction occurred after being stimulated for the Yeast cells under mild pressure. The maximum yield of glutathione (GSH) under optimized conditions (processing time 6h, pressure value 0.5 MPa, and pressurization and depressurization rates 0.05 MPa/min~0.10 MPa/min) was increased by 17.21 % than normal pressure. The results show that mild pressure can improve the yield of GSH, which is one of the important stress metabolic productions of plenty of microorganism.