摘要
研究了恒温条件和热冲击条件对克鲁氏假丝酵母海藻糖代谢的影响。结果表明,将指数生长期的克鲁氏假丝酵母细胞置于恒定的45℃和25℃,均不利于细胞生长及海藻糖的合成,而适宜的热冲击能够迅速促进细胞海藻糖的合成。在正常的生长状态下,处于指数生长期的克鲁氏假丝酵母细胞内只积累少量的海藻糖,但此时当细胞受到外界热冲击时海藻糖会大量积累。在热冲击结束后,海藻糖的含量又会恢复至对照水平。周期性热冲击实验表明,随着指数生长期的延续,这种应激性反应逐渐减弱,在3个冲击周期结束时细胞内海藻糖的含量分别是对照的3·9,3及1·6倍。热冲击的温度和持续时间对细胞生长和海藻糖的积累都有影响,过高的温度及过长时间的热冲击均会使细胞生长受到抑制。最佳的热冲击温度为45℃,最佳热冲击持续时间为1h。
Effects of constant temperature and heat shock on trehalose metabolism of Candida krusei were studied. Constant temperatures of both 45℃ and 25℃ have disadvantages on both the cell growth and trehalose synthesis, however, heat shock enhanced the trehalose accumulation efficiently. During heat shock, trehalose content reached its highest and then restored to normal level when the cells were shifted to the normal incubation temperature by the end heat shock after the heat shock . Periodic heat shock was performed on Candida krusei. Trehalose content of heated cells were increased 3.9,3 and 1.6 fold to that of control at each end of three heat shocks respectively. Heat shock temperature and heat shock timing also affected the trehalose content of Candida krusei cells. The proper heat shock temperature was 45℃ and the optimum heat shock timing was 1 hour.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第7期5-9,共5页
Food and Fermentation Industries
