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首页> 外文期刊>Journal of Bioscience and Bioengineering >Relationship between ethanol and oxidative stress in laboratory and brewing yeast strains
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Relationship between ethanol and oxidative stress in laboratory and brewing yeast strains

机译：实验室和酿造酵母菌株中乙醇与氧化应激的关系

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Ethanol is a chemical stress factor that inhibits cellular growth and determines metabolic changes leading to reduction of cell viability during fermentation and yeast storage. To determine the effect of time, temperature and ethanol during storage of brewing yeasts we have monitored viability of cells stored for 72 h, at 6 °C or 12 °C, in the presence of various ethanol concentrations. Under the conditions tested, 6 °C is the most favourable temperature to store brewing yeast creams emphasizing the importance of a tight temperature control in the storage vessels. Because W210 is less resistant to storage in the presence of ethanol than W34/70, the optimal storage parameters obtained under our laboratory conditions vary significantly. The ale strain is sensitive to storage under ethanol concentrations higher than 5% (v/v) for more than 48 h at 6 °C whereas at the same temperature the lager strain tolerates ethanol up to 7.5% (v/ v) for 72 h. Also, the viability assays indicate that the antioxidant protein Yapl is an important factor to storage resistance of BY4741 laboratory strain. To investigate the molecular mechanisms underlying tolerance of brewing yeast strains to ethanol, we have performed phenotypic analysis, localization studies and have monitored the activation of antioxidant and protection genes as well as the intracellular contents of glycogen and trehalose. Overall, our data suggest that the ale strain W210 has a defective antioxidant defence system and that ethanol may induce the antioxidant defences as well as glycogen and trehalose protection mechanisms in laboratory and brewing yeast strains.
机译：乙醇是一种化学应激因子，可抑制细胞生长并确定代谢变化，从而导致发酵和酵母存储过程中细胞活力降低。为了确定酿造酵母在储存过程中时间，温度和乙醇的影响，我们在存在各种乙醇浓度的情况下，监测了在6°C或12°C下存储72小时的细胞的活力。在测试条件下，6°C是存储酿造酵母乳的最有利温度，强调了在存储容器中严格控制温度的重要性。由于W210在乙醇存在下的耐贮藏性低于W34 / 70，因此在我们实验室条件下获得的最佳贮藏参数差异很大。 ale菌株对在高于5％（v / v）的乙醇浓度下于6°C下储存48小时以上敏感，而在相同温度下，更大的菌株可耐受高达7.5％（v / v）的乙醇72小时。此外，生存能力测定表明抗氧化剂蛋白Yapl是影响BY4741实验室菌株耐贮藏性的重要因素。为了研究酿造酵母菌株对乙醇耐受的分子机制，我们进行了表型分析，定位研究并监测了抗氧化剂和保护基因的激活以及糖原和海藻糖的细胞内含量。总体而言，我们的数据表明，强力啤酒W210菌株的抗氧化防御系统存在缺陷，乙醇可能会在实验室和酿酒酵母菌株中诱导抗氧化防御以及糖原和海藻糖保护机制。

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