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首页> 美国卫生研究院文献>Journal of Zhejiang University. Science. B >Effects of proteinase A on cultivation and viability characteristics of industrial Saccharomyces cerevisiae WZ65
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Effects of proteinase A on cultivation and viability characteristics of industrial Saccharomyces cerevisiae WZ65

机译：蛋白酶A对工业酿酒酵母WZ65的培养及活力特性的影响

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Proteinase A (PrA), encoded by PEP4 gene, is a key enzyme in the vacuoles of Saccharomyces cerevisiae. We characterized the effects of PrA on cell growth and glucose metabolism in the industrial S. cerevisiae WZ65. It was observed that the lag phase of cell growth of partial PEP4 gene deletion mutant (36 h) and PrA-negative mutant (48 h) was significantly extended, compared with the wild type strain (24 h) (P<0.05), but PrA had no effect on glucose metabolism either under shaking or steady state cultivations. The logistic model was chosen to evaluate the effect of PrA on S. cerevisiae cell growth, and PrA was found to promote cell growth against insufficient oxygen condition in steady state cultivation, but had no effect in shaking cultivation. The effects of glucose starvation on cell growth of partial PEP4 gene deletion strain and PrA-negative mutant were also evaluated. The results show that PrA partial deficiency increased the adaption of S. cerevisiae to unfavorable nutrient environment, but had no effect on glucose metabolism under the stress of low glucose. During heat shock test, at 60 °C the reduced cell viability rate (RCVR) was 10% for the wild type S. cerevisiae and 90% for both mutant strains (P<0.01), suggesting that PrA was a negative factor for S. cerevisiae cells to survive under heat shock. As temperatures rose from 60 °C to 70 °C, the wild type S. cerevisiae had significantly lower relative glucose consumption rate (RGCR) (61.0% and 80.0%) than the partial mutant (78.0% and 98.5%) and the complete mutant (80.0% and 98.0%) (P<0.05), suggesting that, in coping with heat shock, cells of the PrA mutants increased their glucose consumption to survive. The present study may provide meaningful information for brewing industry; however, the role of PrA in industrial S. cerevisiae physiology is complex and needs to be further investigated.
机译：由PEP4基因编码的蛋白酶A（PrA）是酿酒酵母（Saccharomyces cerevisiae）液泡中的关键酶。我们表征了PrA对工业酿酒酵母WZ65中细胞生长和葡萄糖代谢的影响。观察到，与野生型菌株（24 h）相比，部分PEP4基因缺失突变体（36 h）和PrA阴性突变体（48 h）的细胞生长滞后期显着延长（P <0.05），但在摇动或稳态培养下，PrA对葡萄糖代谢均无影响。选择逻辑模型以评估PrA对酿酒酵母细胞生长的影响，并且发现PrA在稳态培养中在氧气不足的条件下促进细胞生长，但对摇动培养没有影响。还评估了葡萄糖饥饿对部分PEP4基因缺失菌株和PrA阴性突变体细胞生长的影响。结果表明，PrA部分缺乏增加了酿酒酵母对不利营养环境的适应性，但在低葡萄糖胁迫下对葡萄糖代谢没有影响。在热休克测试期间，在60°C下，野生型酿酒酵母的降低的细胞生存率（RCVR）为10％，两种突变菌株的降低的细胞生存率（RCVR）为90％（P <0.01），表明PrA是S.的负因子。啤酒酵母细胞在热冲击下能够存活。当温度从60°C升至70°C时，野生型酿酒酵母的相对葡萄糖消耗率（RGCR）（61.0％和80.0％）显着低于部分突变体（78.0％和98.5％）和完整突变体（80.0％和98.0％）（P <0.05），表明在应对热休克时，PrA突变体的细胞增加了其葡萄糖消耗以存活。本研究可能为酿酒业提供有意义的信息。然而，PrA在工业啤酒酵母生理中的作用是复杂的，需要进一步研究。

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