Calcium Supplementation Abates the Inhibition Effects of Acetic Acid on Saccharomyces cerevisiae
Calcium Supplementation Abates the Inhibition Effects of Acetic Acid on Saccharomyces cerevisiae
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补钙减弱乙酸对酿酒酵母的抑制作用
DOI：
10.1007/s12010-016-2303-5
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发表时间：
2017
影响因子：
3
通讯作者：
Zhang Haibo
中科院分区：
文献类型：
--
作者：
Zhao Hongwei;Li Jingyuan;Wang Jiming;Xu Xin;Xian Mo;Liu Huizhou;Zhang Haibo
在木质纤维生物质的预处理过程中，醋酸的毒性水平会被释放出来，报道了一种经济的方法，通过添加阳离子来减少酸胁迫对酿酒酵母发酵的影响。Ca~(2+)具有剂量依赖性的保护作用，在4.5 mg/L醋酸胁迫下，Ca~(2+)的最佳浓度为8 mM。添加适量的钙离子后，酵母细胞的过氧化氢酶和超氧化物歧化酶活性分别提高了18.6%和27.3%，同时活性氧含量也明显降低。细胞存活率也从52.4%(未加钙离子)显著提高到73.56%(加8 mM钙离子)。添加Ca~(2+)对生物乙醇产量无显著影响，但发酵时间明显缩短约8h。我们的结果表明，添加钙离子是一种经济的方法，可以使生物乙醇的生产更加高效和经济。
The toxic level of acetic acid could be released during the pretreatment of lignocellulosic biomass, and an economical method was reported to minimize the acidic stress on the fermentation of Saccharomyces cerevisiae by cation supplementation. A dose-dependent protection of Ca2+ was monitored, and the optimal concentration of Ca2+ was 8 mM under 4.5 g/L acetic acid stress. The activities of catalase and superoxide dismutase of yeast cells supplemented with optimal Ca2+ increased by 18.6 and 27.3 %, respectively, coupling with an obvious decrease of reactive oxygen species content. Cell viability also performed a significant increase from 52.4 % (without Ca2+ addition) to 73.56 % (with 8 mM Ca2+ addition). No significant improvements were found in the bioethanol yields by Ca2+ supplementation; however, the fermentation time was shortened by about 8 h obviously. Our results illustrated that the Ca2+ supplementation could be an economical method to make the bioethanol production more efficient and cost-effective.