毕赤酵母水解工艺的研究

在发酵过程中产生的总体积为30%～40%的毕赤酵母菌体，大部分在发酵后，会直接把酵母菌体排入环境中，不仅浪费资源，还污染环境，因此，实现资源再利用是文章的研究目的。最终结果表明，对毕赤酵母自溶破壁的最佳自溶水解条件为50℃、pH 6.0，作用时间为30 h、4%Na Cl，酵母悬浮液终体积分数为10%。此外，通过对木瓜蛋白酶、中性蛋白酶、碱性蛋白酶和酸性蛋白酶进行研究发现，添加木瓜蛋白酶效果最佳，添加后的酵母水解物氨基氮得率为4.5%，固形物得率为59%，粗蛋白含量为45.38%。     

酵母菌转化人参皂苷Rb1的动力学

在分批发酵中,对酵母菌转化人参皂苷的动力学进行了研究。应用Logistic方程和Luedeking-Piret方程,得到了描述分批发酵过程中,酵母菌体生长、底物消耗和产物合成的动力学模型及模型参数,并对实验数据与模型进行了验证比较,模型计算值与实验值拟合良好,所建模型能很好地描述酵母菌转化人参皂苷的动力学特征。为进一步研究和预测酵母菌生物转化过程奠定理论基础。     

超临界CO_2对面包酵母活性影响的研究

超临界CO2下面包酵母菌株的存活率,随菌体含水量的增加、在超临界CO2流体中停留时间的延长和压力的增大而逐渐降低;当CO2的降压速率为025MPamin时,酵母菌的存活率最高。结果表明,在超临界CO2条件下导致酵母菌死亡的主要原因是压力的快速变化与低pH值。     

双抗体夹心ELISA法测定残余汉逊酵母菌体蛋白含量的研究

目的 通过免疫白兔和小鼠获得抗汉逊酵母菌体全蛋白血清,建立测定残余宿主汉逊酵母菌体蛋白含量的双抗体夹心ELISA的方法.方法 由免疫动物得到抗血清,分别作为包被抗体和检测抗体,通过方阵滴定实验确定双抗体夹心ELISA最佳条件.结果 获得的兔、小鼠抗血清经间接ELISA检测效价均达到1:10000.作为包被抗体小鼠抗血清的最佳包被浓度为10 μg/ml,在30～500 ng/ml范围内测定呈直线关系,相关系数为0.9985.可用于测定基因工程产品中汉逊酵母菌体蛋白的残余量.     

妊娠期外阴阴道假丝酵母菌病发病机制的研究概述

外阴阴道假丝酵母菌病（vulvovaginal candidiasis,VVC）是由假丝酵母菌引起的常见外阴阴道炎症。VVC在妊娠期有较高的发病率。妊娠期VVC的常见病原体主要是白色假丝酵母菌,其发病机制包括菌体本身的致病因素、妊娠期激素的升高及免疫功能下降。菌体的致病因素包括粘附力、细胞外酶及形态转换。同时VVC对妊娠有一定影响,主要导致宫内感染、胎膜早破、早产、低体质量儿出生、流产、死胎、假丝酵母菌性肺炎等疾病。本文就国内外妊娠期外阴阴道假丝酵母菌病的发病机制进行综述。     

汾酒酿造车间和车间外环境中酵母菌多样性研究

为解析汾酒厂区酵母菌资源的多样性，采用分离培养方法，从汾酒酿造车间和车间外环境中的微生物中分离纯化到300株酵母菌，经26S rDNA序列比对分析，检测到酵母菌包括6科15属21种。系统发育树结果表明，汾酒酿造车间和车间外环境中的酵母菌包括担子菌门（Basidiomycota）和子囊菌门（Ascomycota）两个分支。尽管汾酒酿造车间和车间外环境中各有特异的酵母菌，但是两者都存在与白酒酿造相关的酵母菌如酿酒酵母（Saccharomyces cerevisiae）、毕赤酵母（Pichia kudriavzevii）和扣囊复膜酵母（Saccharomycopsis fibuligera）等。汾酒环境中含有丰富的酵母菌资源，可能是大曲和酒醅发酵过程中酵母菌的主要来源。这些都为进一步研究指明了方向。     

红茶菌的超微结构

目前,饮用红茶菌饮料(旧称海宝)盛行。早在五十年代初,方心芳教授就说明过红茶菌是醋酸菌与酵母菌的共存体。Hesseltin也提出过专利,说它是酵母菌、醋酸菌和其它一些细菌的混合体。为了进一步了解红茶菌的超微结构并摸索同时包埋真菌和细菌混合体的方     

酵母菌专栏序言Ⅰ

正酵母菌是指主要以单细胞形式存在,以芽殖或裂殖方式进行无性繁殖,有性生殖阶段不产生子实体的真菌。其对应的英语单词"yeast",衍生于用来描述啤酒和面包等的发酵现象的词汇。因此,酵母菌通常被理解为具有发酵能力的单细胞真菌。在遗传和分子生物学等研究领域,"yeast"或"budding yeast"(出芽酵母)常被当作"Saccharomyces cerevisiae"(酿酒酵母)的代名词。但在分类学上,酵母菌包括真菌界Fungi内子囊菌门Ascomycota     

环境因子对锌酵母生长影响潜力预测Ⅱ.基于模糊关系方程

在构造环境因子温度、pH、溶氧对锌酵母菌体生长评价的隶属函数的基础上,通过求解模糊关系方程,预测环境因子对菌体生长影响潜力。     

酵母菌快速鉴定新方法:用DHPA法及ID 32C试条鉴定酵母菌

目的：建立酵母菌快速鉴定新方法。方法：依据双歧鉴定法和层次分析原理建立DHPA法，用DHPA法及ID32C试条鉴定酵母菌。结果：DHPA法和32C法对酵母菌63个KIU鉴定的正确性均为100％。DHPA法与32C法对酵母菌3759个试验编码分析的总符合率为81．5％。结论：DHPA法解决了32C法存在的缺码或不能鉴定问题，是酵母菌准确、快速、简便、经济和实用的鉴定方法。     

石河子不同树龄蟠桃土壤中可培养酵母多样性分析及功能酵母的筛选

为了探究新疆本土蟠桃园可培养酵母菌多样性,并挖掘功能酵母资源,本研究以新疆石河子蟠桃园3年、8年、15年树龄的根际和非根际土壤以及桃树叶片为材料,经过传统的分离培养方法获得可培养的酵母菌菌株,并进行形态学、生理生化以及26S r DNA的D1/D2区序列分析,共获得可培养酵母菌129株,从属于12个属17个种,其中子囊菌酵母为优势菌群,占分离属的88%,分布于威克汉姆酵母属(Wickerhamomyces),Vanrija属,Barnettozyma属和有孢圆酵母属(Torulaspora)等11个属的15个种。担子菌占分离属的12%,分布于隐球酵母属(Cryptococcus)的2个种。其中优势属威克汉姆酵母属,包括异常威克汉姆酵母(W. anomalus)和W. pijperi两个种,占总比例的33%,优势种异常威克汉姆酵母所占总株数比例为17%。从可培养酵母中共筛选出23株功能酵母,其中富硒酵母21株,优势种为白地霉(Galactomyces candidum),产蛋白酶酵母2株均属于隐球酵母属的Cryptococcus albidus。结果表明,新疆桃园中蕴含丰富的酵母菌资源,非根际土壤中的酵母多样性大于根际及叶片酵母多样性,且分离得到富硒酵母及产蛋白酶酵母。本研究挖掘了新疆本土可培养酵母菌资源,同时也为功能酵母的开发和利用提供理论指导。     

一种简便的适用于酵母双杂交系统的酵母质粒提取方法

目的:建立一种适用于酵母双杂交系统的简便快捷的酵母质粒提取方法。方法:以酿酒酵母为供试材料,用玻璃珠振荡法破除酵母细胞壁,提取酵母总DNA,最后通过电转化大肠杆菌DH10B获得目的质粒。结果:粗提得到的质粒可直接转化DH10B,作为模板用于PCR分析及酵母双杂交后续的序列分析等,大大降低了工作量。结论:该方法简便快捷,经济实用,降低了成本,提高了效率,可以作为一种实验室酵母质粒提取方法。     

History,lineage and phenotypic differentiation of sake yeast

ABSTRACT

Sake yeast was first isolated as a single yeast strain, Saccharomyces sake, during the Meiji era. Yeast strains suitable for sake fermentation were subsequently isolated from sake brewers and distributed as Kyokai yeast strains. Sake yeast strains that produce characteristic flavors have been bred in response to various market demands and individual preferences. Interestingly, both genetic and morphological studies have indicated that sake yeast used during the Meiji era differs from new sake yeasts derived from Kyokai Strain No. 7 lineage. Here, we discuss the history of sake yeast breeding, from the discovery of sake yeast to the present day, to highlight the achievements of great Japanese scientists and engineers.     

Effect of Milk Components on IgA Production in Peyer’s Patch Cell Cultures from Mouse

The lipid composition of some commercial bakers’ yeasts having different freeze-sensitivity in frozen dough was investigated to clarify the correlation between their lipid composition and freeze-tolerance. The total lipid content including neutral lipid, free fatty acid, sterol, and phospholipid ranged between 23.0 to 32.2 mg/100 mg protein of the yeasts tested. Phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, and phosphatidylserine were the main phospholipids found in all yeast strains, but no distinct difference in these components between freeze-tolerant and freeze-sensitive strains was observed. Palmitoleic (C16:l), oleic (C18:l), palmitic (16:0), and stearic (CI8:0) acids were the major fatty acids present in total lipid and phospholipid, and unsaturation indices of fatty acid in these lipid components were almost equal by the strains. The molar ratios of sterol to phospholipid of freeze-sensitive strains were higher than those of freeze-tolerant strains. The difference in the sterol-pho-spholipid ratio that influences the fluidity of plasma membranes in yeast cells was supposed to reflect the difference in freeze-sensitivity of bakers’ yeast.     

红富士苹果园酵母多样性研究

从北京顺义和山东泰安红富士苹果园采集果实、叶片、树皮和土壤等不同基物,分离酵母菌,利用26S rDNA的D1/D2区域序列分析并结合形态学特征和SSCP分析对这些菌株进行了分类学研究,探讨了苹果园酵母的物种多样性及其分布。北京苹果园共分离酵母菌129株,鉴定为13属21种,优势属为Pichia（4个种）,Cryptococcus（3个种）,Pseudozyma（3个种）,子囊菌占较大优势,分布于8属12种,占总种数的57.1%。山东苹果园共分离酵母291株,鉴定为13属26种,优势属为假丝酵母Candida（6个种）,毕赤酵母Pichia（4个种）和隐球酵母Cryptococcus（3个种）,并且子囊菌占较大优势,分布于7属17种,占总种数的65.4%。     

葡萄酒中酵母菌高产甘油的研究进展

甘油是酵母菌酒精发酵过程中的副产物,甘油作为非挥发性物质,对葡萄酒的香气没有贡献,但是其黏性和甜味,可使葡萄酒具有圆润、柔滑、甘甜、肥硕、更易入口的特性,也可用于平衡酒中的酸感,增加口感复杂性,是高品质果酒的重要成分。近年来,国内外对高产甘油酵母的研究日益增多,着重于提高葡萄酒中酵母发酵生产甘油的能力。     

Anticryptococcal activity by alveolar macrophages from rats treated with cortisone acetate during different periods of time

The interaction of the killer yeast Pichia anomala UP 25F with the killer toxin-sensitive clinical isolate Candida albicans UCSC 10S and its natural toxin-resistant mutant derivative C. albicans UCSC 10R were studied under various conditions. A differential inhibition was shown to occur in vitro at pH and temperature values, which are not encountered in vivo, only by using preformed killer toxin, since antagonism due to yeast growth proved to be predominant on the killer effect. Under adverse growth conditions, the P. anomala killer yeast proved to be able to produce an anatoxin antigenically related to the active or heat inactivated killer toxin. These findings suggest that killer toxins may not function as potential virulence factors in the competition between the opportunistic killer yeast P. anomala and sensitive microorganisms for colonization in the course of natural human infections.     

Contaminant yeast detection in industrial ethanol fermentation must by rDNA-PCR

AIMS: The present work focuses on the possibility to use conserved primers that amplify yeast ITS1-5.8S-ITS2 ribosomal DNA locus (rDNA) to detect the presence of non-Saccharomyces cerevisiae yeast in fermentation must of bioethanol fermentation process. METHODS AND RESULTS: Total DNA was extracted from pure or mixed yeast cultures containing different cell concentrations and different contaminant/fermenting yeast concentrations and submitted to PCR. Upon improvement of detection limits and DNA extraction protocol, must samples of distillery were checked for the presence of contaminant yeast. Contaminant rDNA bands were detected only in industrial samples during contamination episodes, but not in noncontaminated must. CONCLUSIONS: The method described here could detect the presence of contaminant yeast from industrial must in eight hours after sampling. SIGNIFICANCE AND IMPACT OF THE STUDY: The improved procedure may help to avoid severe contamination episodes at fermentation industries by decreasing the detection time from 5 days to 8 h and possible quantification of contaminant yeasts that can impose economical loss to the process.     

Production of Food and Fodder Yeasts

Abstract

A decade or so ago, there was considerable interest in developing single cell protein production from raw materials. Many factors have influenced the development of fodder yeast technology, notably the biochemistry and physiology of the yeast.

It is shown that those considerations have led to the choice of a continuous fermentation technology.     

人LNα4LG4-5在毕赤酵母中的表达研究

为实现人层粘连蛋白α4链LG4-5组件(Human Laminin Alpha4Chain LG4-5Module,hLNα4LG4-5)蛋白的分泌表达,采用DNA重组技术将hLNα4LG4-5cDNA片段插入分泌型酵母表达载体pPICZαA中,构建了相应的重组表达质粒pPICZαA-LG45并在GS115毕赤酵母菌株中表达,纯化蛋白后进行细胞学实验证明,hLNα4LG4-5有明显促进肿瘤细胞粘附和扩展的作用,为深入研究LG4-5组件结构与功能奠定了基础。