Cell surface properties of five polycyclic aromatic compound-degrading yeast strains
Cell surface properties of five polycyclic aromatic compound-degrading yeast strains
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DOI：
10.1007/s00253-010-2477-7
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发表时间：
2010-05-01
影响因子：
5
通讯作者：
Yang, Min
中科院分区：
文献类型：
--
作者：
Deng, Yanqin;Zhang, Yu;Yang, Min
为探讨生理特性对多环芳烃（PAH）降解的影响，将5株PAH降解酵母菌株的表面张力、乳化活性和细胞表面疏水性与以葡萄糖、十六烷和萘为碳源培养的酿酒酵母菌株进行了比较。5株酵母菌的细胞表面疏水性值均显著高于S.酿酒酵母的所有培养条件下，虽然这些是最高的十六烷和萘。具有较高疏水性的菌株表现出较高的萘和菲降解率，表明增加细胞疏水性可能是一个重要的策略，在PAH降解的五个菌株。5株酵母菌的乳化活性随萘浓度的增加而增加，但乳化活性与PAH降解率之间无相关性。表面张力没有显着降低与萘培养。
To investigate the effects of physiological properties on polycyclic aromatic compound (PAH) degradation, the surface tension and emulsification activities, and cell surface hydrophobicity of five PAH-degrading yeast isolates were compared to Saccharomyces cerevisiae from cultures grown with glucose, hexadecane, or naphthalene as carbon sources. The cell surface hydrophobicity values for the five yeast strains were significantly higher than for S. cerevisiae for all culture conditions, although these were highest with hexadecane and naphthalene. Strains with higher hydrophobicity showed higher rates of naphthalene and phenanthrene degradation, indicating that increased cell hydrophobicity might be an important strategy in PAH degradation for the five strains. Emulsification activities increased for all five yeast strains with naphthalene culturing, although no relationship existed between emulsification activity and PAH degradation rate. Surface tensions were not markedly reduced with naphthalene culturing.