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Oxygen as toxin: oxidative stress and brewing yeast physiology

机译:氧气作为毒素:氧化应激和酿造酵母生理

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Functional analysis of deletion mutant strains of Saccharomyces cerevisiae demonstrated the importance of a number of genes involved in the oxidative stress response. These genes included SOD1, SOD2, CTT1, CTA1, GSH1, GLR1, GRX1 and GRX2, all of which were found by PCR analysis to be present within the genomes of two lager yeast strains. Antioxidant potential and oxidant sensitivity were found to be strain, growth phase and medium-specific. A lager strain (SCB2) with relatively low antioxidant potential was sensitive to oxidative assault in the form of 6mM H_2O_2 exposure. This oxidant also stimulated the generation of respiratory deficient variants, particularly in the SCB2 strain. During industrial propagation and fermentation the antioxidant potential of the two yeast strains was apparently influenced by growth phase rather than oxygen exposure. It is suggested that low cellular antioxidant potential may have a detrimental affect on brewing yeast physiology, potentially influencing fermentation performance in the brewery.
机译:酿酒酵母缺失突变株的功能分析表明,氧化应激反应中涉及的许多基因的重要性。这些基因包括SOD1,SOD2,CTT1,CTA1,GSH1,GLR1,GRX1和GRX2,通过PCR分析发现它们全部存在于两个大型酵母菌株的基因组中。发现抗氧化剂的潜力和氧化剂的敏感性是应变,生长阶段和介质特定的。具有相对较低的抗氧化潜能的较大菌株(SCB2)对氧化攻击敏感,暴露形式为6mM H_2O_2。该氧化剂还刺激了呼吸缺陷型变异的产生,特别是在SCB2菌株中。在工业繁殖和发酵过程中,两个酵母菌株的抗氧化潜力显然受到生长期而不是氧气暴露的影响。提示低的细胞抗氧化剂潜力可能会对啤酒酵母的生理产生不利影响,从而可能影响啤酒厂的发酵性能。

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