Improving the freeze tolerance of bakers' yeast by loading with trehalose
Improving the freeze tolerance of bakers' yeast by loading with trehalose
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DOI：
10.1271/bbb.65.522
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发表时间：
2001-03-01
影响因子：
1.6
通讯作者：
Kawai, H
中科院分区：
文献类型：
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作者：
Hirasawa, R;Yokoigawa, K;Kawai, H
研究了外源海藻糖对面包酵母抗冻性的影响。将耐冷冻和冷冻敏感的压缩面包酵母样品在几个温度下浸泡在0.5 M和1 M海藻糖中并进行分析。两种面包酵母胞内海藻糖含量均随浸泡时间的延长而增加。初始海藻糖积累速率随外源海藻糖浓度和浸泡温度的增加而增加。最大海藻糖含量几乎相同（200-250 mg/g干细胞），与浸泡温度和面包酵母的类型无关，但取决于外源海藻糖浓度。装载有海藻糖的两种类型的面包酵母的发酵能力几乎与各自的原始细胞的发酵能力相同，与浸泡条件无关。这两种面包酵母的耐冻率（FTR）随着胞内海藻糖含量的增加而增加。然而，在海藻糖积累最大量后，过度浸泡期间FTR下降。冷冻敏感型面包酵母的FTR比耐冷冻型面包酵母的FTR得到更有效的提高。
We examined the freeze tolerance of bakers' yeast loaded with exogenous trehalose. Freeze-tolerant and freeze-sensitive compressed bakers' yeast samples were soaked at several temperatures in 0.5 M and 1 M trehalose and analyzed. The intracellular trehalose contents in both types of bakers' yeast increased with increasing soaking period. The initial trehalose-accumulation rate increased with increasing exogenous trehalose concentration and soaking temperature. The maximum trehalose content was almost identical (200-250 mg/g of dry cells) irrespective of the soaking temperature and the type of bakers' yeast, but depended on the exogenous trehalose concentration. The leavening ability of both types of bakers' yeast loaded with trehalose was almost identical to that of the respective original cells, irrespective of the soaking conditions. The freeze-tolerant ratio (FTR) of both types of bakers' yeast increased with increasing intracellular trehalose content. However, FTR decreased during over-soaking after the maximum amount of trehalose had accumulated. FTR of the freeze-sensitive bakers' yeast was more efficiently improved than that of the freeze-tolerant type.