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首页> 外文会议>International Conference on Agricultural and Natural Resources Engineering >Intracellular Level of Trehalose in Soy Sauce Yeasts under Different Stresses
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Intracellular Level of Trehalose in Soy Sauce Yeasts under Different Stresses

机译：在不同应力下酱油酵母中的细胞内海藻糖水平

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Trehalose can protect organisms against disadvantage conditions, such as high osmolarity, heat, oxidation, desiccation and freezing. In this work, the ability to produce trehalose of soy sauce yeasts was studied first and the results showed that trehalose could be accumulated gradually in logarithmic phase and achieve a concentration peak in stationary phase. Then the relevance of growth conditions and intracellular trehalose level of soy sauce yeasts was investigated. Mutant strains (S3-2, T3-5) which can grow in hypertonic conditions, showed different results from their original organisms Zygosaccharomyces rouxii (S) and Torulopsis versatilis (T). For S and T could increase trehalose level from 7.0% and 7.5% to 8.4% and 9.6% with 9% salt stimulation, respectively. While the mutants could accumulate more trehalose under a higher salt (about 12%) stimulation compared to 0% NaCl situation, which suggested a significant feature of the mutants. And the original strains could increase the trehalose level from 8.4% and 9.6% to 10.1% and 10.9% respectively under heat shock (40°C, 30mins). Moreover, the mutant strains could also product more trehalose in the thermal stimulation condition, but less than the original ones.
机译：海藻糖可以保护生物免受缺点条件，例如高渗透压，热，氧化，干燥和冷冻。在这项工作中，首先研究了生产酱油酵母海藻糖的能力，结果表明海藻糖可以逐渐积聚在对数相中，并在固定相中达到浓度峰值。然后研究了生长条件和细胞内海藻糖水平的酱油酵母的相关性。可以在高渗条件下生长的突变菌株（S3-2，T3-5）显示出其原始生物Zygosaccharomyces Rouxii（S）和Torulopsis versatilis（T）的不同结果。对于S和T可以增加7.0％和7.5％至8.4％和9.6％的海藻糖水平分别为9％盐刺激。虽然突变体可以在较高盐（约12％）刺激下积累更多的海藻糖，而与0％NaCl情况相比，这表明突变体的重要特征。并且，原始菌株可在热冲击（40°C，30分钟）下分别从8.4％和9.6％增加到10.1％和10.9％的海藻糖水平。此外，突变菌株还可以在热刺激条件下产品更加海藻糖，但少于原始的产品。

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