发酵前包被布拉迪酵母生长代谢及其抗逆性机理

doi:10.7506/spkx1002-6630-201722021

食品科学 ›› 2017, Vol. 38 ›› Issue (22): 137-142.doi: 10.7506/spkx1002-6630-201722021

发酵前包被布拉迪酵母生长代谢及其抗逆性机理

秦腾飞，贠婷婷，王春玲，綦文涛

（1.天津科技大学食品工程与生物技术学院，天津 300457；2.国家粮食局科学研究院，北京 100037）

出版日期:2017-11-25 发布日期:2017-11-03
基金资助:
动物营养学国家重点实验室开放课题（2004DA125184F1306）；国家自然科学基金面上项目（31471591）

Growth and Metabolism of Microencapsulated Saccharomyces boulardii and Mechanisms of Its Increased Stress Tolerance

QIN Tengfei, YUN Tingting, WANG Chunling, QI Wentao

(1. College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China; 2. Academy of State Administration of Grain, Beijing 100037, China)

Online:2017-11-25 Published:2017-11-03

摘要/Abstract

摘要： 以布拉迪酵母为研究对象，以海藻酸盐为制备材料，基于内源乳化凝胶化法，对酵母菌进行了发酵前包被和包被后培养。以未包被游离酵母菌为对照，研究了其包被后的生长和代谢特点，并探讨其抗逆性机理。结果表明，相对于游离培养，微胶囊化包被的布拉迪酵母最终活菌数显著增多，并有更多的乙醇生成；微胶囊化布拉迪酵母的胞外甘油浓度下降明显，而胞内甘油浓度则显著升高，可比游离条件下高出157.3%；此外，微胶囊化布拉迪酵母的胞内海藻糖含量比游离条件显著提高110.3%。结论：微胶囊内部微环境为布拉迪酵母提供了更稳定的增殖空间，并使其代谢向着有利于甘油和海藻糖积累的途径进行，从而提高了细胞的抗胁迫能力。

关键词: 布拉迪酵母, 微胶囊化发酵前包被, 生长和代谢, 抗逆性

Abstract: Saccharomyces boulardii was entrapped in alginate microcapsules by the emulsification/internalgelation method and was cultured in YPD liquid medium. The characteristics of growth and metabolism of microencapsulated yeast were studied and the mechanism for its increased stress resistance was elucidated with the free non-encapsulated one as control. The results showed that more living cells of S. boulardii were obtained and more ethanol was generated in the form of microcapsules compared with the control group. Extracellular glycerin concentration decreased, while intracellular glycerol concentration increased significantly in microencapsulated culture; the extracellular glycerin concentration of microencapsulated cells was 157.3% higher than that of free non-encapsulated cells. Furthermore, compared to free culture, the intracellular trehalose content of microencapsulated S. boulardii was significantly increased by 110.3%. In conclusion, the microcapsule could provide a microenvironment that enabled encapsuled S. boulardii to grow stably, and facilitated the accumulation of glycerol and trehalose inside the cells, resulting in an improvement of their stress resistance.

Key words: Saccharomyces boulardii, microencapsulation, growth and metabolism, stress resistance

中图分类号:

TS201.3

秦腾飞，贠婷婷，王春玲，綦文涛. 发酵前包被布拉迪酵母生长代谢及其抗逆性机理[J]. 食品科学, 2017, 38(22): 137-142.

QIN Tengfei, YUN Tingting, WANG Chunling, QI Wentao. Growth and Metabolism of Microencapsulated Saccharomyces boulardii and Mechanisms of Its Increased Stress Tolerance[J]. FOOD SCIENCE, 2017, 38(22): 137-142.

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发酵前包被布拉迪酵母生长代谢及其抗逆性机理

Growth and Metabolism of Microencapsulated Saccharomyces boulardii and Mechanisms of Its Increased Stress Tolerance

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