研究旨在提高工业酿酒酵母细胞破碎率及酿酒酵母的应用价值,探究了热、碱及超声协同处理对工业酿酒酵母ScY01菌株细胞破碎率的影响.结果显示:经热(沸水浴12.5 min)、碱(氢氧化钠添加量0.6 g)、超声破碎(超声功率450 W、辐射时间11 s、辐射间隔时间15 s、超声时间20 min)协同处理浓度为6 g/L的ScY01菌株,可使其破碎率达到91.78％.利用细胞破碎后释放蛋白量进行初步应用表征,使用协同处理方法较碱单独处理的总蛋白释放量提高11.54倍,较煮沸单独处理提高10.26倍,较超声波单独处理提高4.01倍.研究表明,该协同处理方法适用于模式酿酒酵母CEN.PK2-1c菌株,试验结果可为工业酿酒酵母细胞的高效破碎提供新方法.
The purpose of the study was to improve the cell wall-breaking rate of industrial Saccharomyces cerevisiae and its application value.The effects of heat,alkali and ultrasonic synergistic treatment on the cell wall-breaking rate of industrial Saccharomyces cerevisiae ScY01 strain were explored.The results showed that the wall-breaking rate of ScY01 strain with a concentration of 6 g/L was 91.78％when treated with heat(boiling water bath 12.5 min),alkali(sodium hydroxide 0.6 g)and ultrasonic crushing(ultrasonic power 450 W,radiation time 11s,radiation interval 15 s,ultrasonic time 20 min).The amount of protein released after cell fragmentation was used for preliminary application characterization,the total protein release by synergistic treatment was 11.54 times higher than that of alkali alone,10.26 times higher than that by boiling alone,and 4.01 times higher than that by ultrasonic alone.The study indicates that the synergistic treatment is suitable for model Saccharomyces cerevisiae strain CEN.PK2-1c,and the experimental results can provide a new method for efficient crushing of industrial Saccharomyces cerevisiae cells.
邓瑞云;王琨瑶;任鑫茹;刘荣军;崔志婧;曾凡力;李利;王震
河北农业大学理工系,河北沧州 061000河北民族师范学院,河北承德 067000河北世翔生物技术有限公司,河北沧州 061000河北农业大学生命科学学院,河北保定 071001||河北省饲用微生物技术创新中心,河北保定 071000河北农业大学理工系,河北沧州 061000||河北省饲用微生物技术创新中心,河北保定 071000
畜牧业
工业酿酒酵母;热;碱;超声破碎;协同作用
industrial Saccharomyces cerevisiae;heat;alkali;ultrasonic crushing;synergistic effect
《饲料研究》 2024 (009)
113-117 / 5
河北省重点研发计划项目(项目编号:22322905D、21322908D);河北省自然科学基金青年基金项目(项目编号:C2020204013);2021年河北省省属高等学校基本科研业务费研究项目(项目编号:KY2021026);河北省高层次人才资助项目(项目编号:C20221006);河北农业大学引进人才专项科研启动基金项目(项目编号:YJ201950)
10.13557/j.cnki.issn1002-2813.2024.09.020
评论