摘要
对耐高渗酵母与普通酿酒酵母在丙酮酸激酶、葡萄糖-6-磷酸脱氢酶、苹果酸脱氢酶、异柠檬酸脱氢酶、乙醇脱氢酶的酶活性特征的差异进行比较分析,建立酶活力测定方法。发现耐高渗酵母在高渗环境的诱导下,其EMP途径、磷酸戊糖途径的关键酶活力都高于普通酿酒酵母。耐高渗酵母具有高活力的乙醇脱氢酶,其能高效地将丙酮酸转化成乙醇。并且三羧酸循环中的关键酶异柠檬酸脱氢酶和苹果酸脱氢酶的活性也得到加强。这些酶活力的增强维持了耐高渗酵母在高渗、高酒精环境下的生长需要与能量代谢的平衡。
The enzyme activities of some key metabolic enzymes （pyruvate kinase, glucose-6-phosphate dehydrogenase, isocitrate dehydrogenase and ethanol dehydrogenase） in Saccharomyces cerevisiae FCC2146 （osmophilic yeast） were compared with those in Saccharomyces cerevisiae FCC2144 （common yeast） and the relative enzyme activity measurement methods were established.The results indicated that pyruvate kinase, glucose-6-phosphate dehydrogenase, ethanol dehydrogenase, malate dehydrogenase and isocitrate dehydrogenase in Saccharomyces cerevisiae FCC2146 had higher activities than those in Saccharomyces cerevisiae FCC2144. That＇s why the osmophilic yeast under hypertonic and high-alcohol conditions could maintain the balance between energy metabolism and growth needs.
出处
《酿酒科技》
北大核心
2008年第5期45-49,共5页
Liquor-Making Science & Technology
