摘要
从肉鸭消化道内分离出的7株酿酒酵母益生菌中,筛选出高耐酸性的菌株,并探究酵母细胞内Na+、K+浓度及H^+-ATPase活性与环境pH的相关性。结果显示:不同酵母菌株酸胁迫耐受性存在差异。酵母菌株通过泵出H^+吸收K^+来维持胞内pH稳定,表明膜H+-ATPase和K+在酵母菌株耐酸中发挥作用。7株酿酒酵母细胞膜H^+-ATPase活性与其生长环境的pH呈负相关。Y-2和Y-7两株酵母菌株相对于其他菌株耐酸性更佳,可作为后续肉鸭专用饲用酵母益生菌的备选菌株。
This experiment aimed to screen low pH resistant strains from 7 Saccharomyces cerevisiaes which separated from the digestive tract of the meat duck.Moreover,the relationship between the Na^+,K^+ concentration,the activity of H^+-ATPase and the pH of yeast cells were explored.The results showed that the ability of acid tolerance of different strains was variance.The S.cerevisiae strains could maintain a neutral cytoplasmic pH by pumping H^+ and absorbing K^+,which proved the function of H^+-ATPase and K^+ in its acidic tolerance.The H^+-ATPase activity showed a negative correlation with the growth pH of 7 S.cerevisiae strains.The tolerance to low pH of test strains Y-2 and Y-7 were better than others,which could be used as a follow-up for alternative special probiotic candidate fodder yeast strains for duck.
出处
《中国饲料》
北大核心
2017年第24期35-38,共4页
China Feed
基金
武汉市应用基础研究计划(2014020101010073)
武汉轻工大学大学生科研项目(xsky2016001)
