低糖适应性耐冻酵母菌与普通酵母菌细胞构成成分的比较

摘要

采用气相、液相色谱法和分光光度比色法,对筛选出的低糖适应性耐冻面包酵母BY-03和FY-03与普通高糖面包酵母(PT)细胞构成成分,即胞内海藻糖含量,脂肪酸组成,麦角固醇,磷脂和氨基酸组成进行了分析与比较,进而了解其对酵母耐冻性的影响.结果表明,FY-03海藻糖含量是PT含量的1.40倍,BY-03的海藻糖含量与PT含量基本持平.从3种酵母中皆检出18种氨基酸,其中有助于提高酵母耐冻性的3种带电荷氨基酸即精氨酸,脯氨酸和谷氨酸的含量,BY-03和FY-03均高于PT.从3种酵母中检出了8种饱和与不饱和的脂肪酸,其中BY-03、FY-03的不饱和脂肪酸比例分别为79.82%和78.62%,明显高于PT 64.96%,其中棕榈油酸C16∶ 1和油酸C18∶ 1的含量相差较大.麦角固醇的含量BY-03和FY-03分别为4.99mg/g和4.77mg/g显著高于PT的2.56mg/g,而三者的磷脂含量没有明显差别.%The cell components, including trehalose, fatty acid component, ergosterol, phospholipid and amino acid in the BY-03 and FY-03 were qualitatively and quantitatively determined and compared with the common baker's yeast (PT) by GC, HPLC and UV-spectrophotometer in order to find out the effects of these index on freeze-tolerance of yeast.The results suggest that the content of the trehalose in FY-03 was 1.4 times more than that in PT, while the one in BY-03 was similar to PT.Meanwhile, eighteen kinds of known amino acid were detected from three kinds of yeast.The content of the arginine, proline and glutamate, which were helpful for enhancing the ability of freeze-tolerance, in BY-03 and FY-03 were more than those in PT.Eight kinds of known saturated and unsaturated fatty acid components were detected in three kinds of yeasts. The unsaturated fatty acid in BY-03 and FY-03 were 79.82% and 78.62%, 4.99 mg/g and 4.77 mg/g, but 2.57 mg/g in PT, while the phospholipid contents were similar in all samples.