Stress co-tolerance and trehalose content in baking strains of Saccharomyces cerevisiae
Stress co-tolerance and trehalose content in baking strains of Saccharomyces cerevisiae
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DOI：
10.1038/sj.jim.2900347
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发表时间：
1997-01-01
影响因子：
3.4
通讯作者：
Watson, K
中科院分区：
文献类型：
--
作者：
Lewis, JG;Learmonth, RP;Watson, K
将 14 株野生型酿酒酵母发酵菌株分批培养至真正稳定期（外源碳源耗尽），并测试其海藻糖含量及其对热（52℃，4.5 分钟）、乙醇（20% v/v，30 分钟）、H2O2（0.3 M，60 分钟）、快速冷冻（-196℃，20 分钟，冷却速率 200℃）的耐受性min(-1))、缓慢冷冻（-20°C 24 小时，冷却速率 3°C min(-1)）、盐（在 1,5 M NaCl 琼脂中生长）或乙酸（在 0.4% w/v 乙酸琼脂中生长）胁迫。菌株之间的胁迫耐受性差异很大，菌株之间对某些类型的胁迫存在高达 1000 倍的差异，与之前发表的报道相比，所有菌株都耐受 H2O2 胁迫，胁迫耐受结果的相关分析表明，对 H2O2 的耐受性与对除乙醇以外的所有胁迫的耐受性之间存在关系，这可能意味着氧化过程与多种细胞应激相关，也表明与工业酵母相关的总体稳健性可能是其氧化应激耐受性的结果，此外， H2O2 耐受性可能是酵母菌株应激耐受性一般评估的合适标记，海藻糖含量未能与除乙酸以外的任何应激耐受性相关。这可能表明海藻糖对其他应激耐受性的贡献很小或不一致，并且海藻糖可能不能用作真正稳定期酵母中应激耐受性的一般预测因子。
Fourteen wild-type baking strains of Saccharomyces cerevisiae were grown in batch culture to true stationary phase (exogenous carbon source exhausted) and tested for their trehalose content and their tolerance to heat (52 degrees C for 4.5 min), ethanol (20% v/v for 30 min), H2O2 (0.3 M for 60 min), rapid freezing (-196 degrees C for 20 min, cooling rate 200 degrees C min(-1)), slow freezing (-20 degrees C for 24 h, cooling rate 3 degrees C min(-1)), salt (growth in 1,5 M NaCl agar) or acetic acid (growth in 0.4% w/v acetic acid agar) stresses. Stress tolerance among the strains was highly variable and up to 1000-fold differences existed between strains for some types of stress, Compared with previously published reports, all strains were tolerant to H2O2 stress, Correlation analysis of stress tolerance results demonstrated relationships between tolerance to H2O2 and tolerance to all stresses except ethanol, This may imply that oxidative processes are associated with a wide variety of cellular stresses and also indicate that the general robustness associated with industrial yeast may be a result of their oxidative stress tolerance, In addition, H2O2 tolerance might be a suitable marker for the general assessment of stress tolerance in yeast strains, Trehalose content failed to correlate with tolerance to any stress except acetic acid, This may indicate that the contribution of trehalose to tolerance to other stresses is either small or inconsistent and that trehalose may not be used as a general predictor of stress tolerance in true stationary phase yeast.