耐高渗压是产甘油假丝酵母甘油高产的基础

运用化学诱变法从产甘油假丝酵母获得１９株渗透压突变株。对其生理及发酵性能的研究结果显示,所有渗透压敏感突变株的甘油产率皆显著降低并巨大多数渗透压敏感突变株的糖利用速度减慢．耐渗透压性能提高突变株的糖利用率几乎与亲株相同而甘油发酵性能改变呈现多样性,突变株如ＷＬ－ＯｓｍＤ、ＷＬ－ＯｓｍＦ以及ＷＬ-ＯｓｍＨ甘油转化率极度降低而突变株ＷＬ－ＯｓｍＢ的甘油耗糖转化率接近亲株。     

耐高渗压高产甘油的一个假丝酵母新种——产甘油假丝酵母

从自然标本中分离获得一高产甘油的菌株WL20025,仅发酵葡萄糖及微发酵蔗糖,能利用葡萄糖、蔗糖、乙醇生长,微利用甘油和柠檬酸,不利用肌醇、硝酸盐、赤藓醇、阿拉伯醇、甘露醇,与DBB显色反应为阴性,可在含500g/L葡萄糖或100mL/L醋酸的培养基中及40℃下生长,可在水活度为0890～0900的培养基中生长,出芽生殖,易形成“假丝酵母菌型”假菌丝,不进行有性生殖,线粒体DNA的分子量为20kb,是假丝酵母属的一个新种,定名为产甘油假丝酵母(Candida glycerolgenesis Zhuge[WTBZ] sp.nov.)。     

酵母细胞甘油代谢与生理功能研究进展

甘油是酵母细胞生长代谢过程中常见的多元醇物质。尽管甘油的结构简单,代谢途径并不复杂,但是其在细胞内的生理功能十分重要。甘油代谢过程主要参与细胞的高渗透压生理调节和厌氧条件下的胞内氧化还原平衡调节。近年来许多学者在酵母细胞的甘油代谢及生理功能方面开展了深入的研究。在扼要介绍甘油生理代谢的基础上,重点阐述甘油代谢参与细胞高渗压甘油应答信号途径和氧化还原平衡调节的生理机制,同时就酵母细胞甘油合成的代谢工程进行归纳和评述。     

耐高渗压高压甘油的一个假丝酵母新种：产甘油假丝酵母

从自然标本中分离获得一高产甘油的菌株ＷＬ２００２－５,仅发酵葡萄糖及微发酵蔗糖,能利用葡萄糖、蔗糖、乙醇生产、微利用甘油和柠檬酸,不利用肌醇,硝酸盐、与ＤＢＢ显色反应为阴性。     

耐高渗压是产甘油假丝酵母甘油高产的基础*

运用化学诱变法从产甘油假丝酵母获得１９株渗透压突变株。对其生理及发酵性能的研究结果显示,所有渗透压敏感突变株的甘油产率皆显著降低并巨大多数渗透压敏感突变株的糖利用速度减慢．耐渗透压性能提高突变株的糖利用率几乎与亲株相同而甘油发酵性能改变呈现多样性,突变株如ＷＬ－ＯｓｍＤ、ＷＬ－ＯｓｍＦ以及ＷＬ-ＯｓｍＨ甘油转化率极度降低而突变株ＷＬ－ＯｓｍＢ的甘油耗糖转化率接近亲株。     

酵母细胞渗透压调节与甘油代谢

酵母甘油代谢与调控的信息主要来自于酿酒酵母和酿酒酵母细胞对高渗应答的研究。本文综述了酵母细胞非胁迫条件下的甘油合成与分解代谢特征;甘油在酵母细胞渗透压调节过程中的作用与酵母耐高渗机理;增强甘油合成的外环境及其甘油合成的途径工程;以及酵母感受上高渗信息及控制在高渗协迫条件下甘油合成的高渗甘油应答途径。     

限磷对产甘油假丝酵母甘油合成与胞内磷积累的影响

研究了磷酸盐限量对产甘油假丝酵母甘油合成与胞内磷积累的影响。结果表明, 当酵母细胞从适磷或富磷培养基转接入低磷培养基时, 发酵过程中胞内积累的磷逐渐减少; 而当菌体从低磷培养基转接入适磷或富磷培养基时, 发酵过程中胞内聚磷酸盐的积累量迅速增加。当细胞在第14小时和第38小时从适磷培养基转接入低磷培养基时甘油得率分别高达60.9%和61.4%, 而甘油产率则分别为2.03 g/(L·h)和2.23 g/(L·h)。这些现象说明限制发酵培养基中的磷浓度是产甘油假丝酵母高产甘油的必要条件, 并为其反复分批发酵法生产甘油提供了重要依据。     

玉米浆在产甘油假丝酵母甘油发酵中的作用机理

以复合培养基和合成培养基进行比较发酵,研究了玉米浆在产甘油假丝酵母甘油发酵过程中的作用机理。结果表明:玉米浆中的磷、氮和微量元素是影响产甘油假丝酵母甘油发酵的3个关键因素。当玉米浆磷浓度为121·75mg/L(玉米浆浓度为14g/L),最大甘油转化率达到53·44%。玉米浆磷可以调节EMP途径与HMP途径之间碳架代谢流的分布,随着玉米浆浓度进一步增加,过量磷能抑制HMP途径而激活EMP途径,因而复合培养基各项发酵参数的变化非常显著。玉米浆氮对磷的调节功能有协同作用,但并不是产甘油假丝酵母甘油发酵的理想氮源。玉米浆中的微量元素能够显著提高葡萄糖的消耗速率、促进菌体的生长和增加甘油的产量。     

产甘油假丝酵母甘油合成关键酶编码基因的克隆

产甘油假丝酵母(Candida glycerinogenes)作为优良的甘油生产菌株已经成功应用于工业化生产。但相对于酿酒酵母, 该菌株的耐高渗机理和甘油代谢的分子机制还不甚清楚。本文根据已公布的3-磷酸甘油脱氢酶基因的序列信息, 设计出一组寡核苷酸, 再运用简并PCR结合反向PCR技术从C. glycerinogenes的基因组DNA中获得了4 900 bp的核苷酸序列, 递交GenBank (No. EU186536)。该序列包含完整的编码胞浆3-磷酸甘油脱氢酶编码基因(CgGPD)开放阅读框及其上、下游调控序列。1 167 bp的开放阅读框编码388个氨基酸残基的蛋白。所演绎出氨基酸序列分析比对结果表明该基因产物的序列具有典型的胞浆3-磷酸甘油脱氢酶结构特征, 但与已鉴定的相关基因存在中等程度的同源性并在相应的辅酶催化位点和底物结合位点区域具有高度的保守性, 在氨基酸水平上与安格斯毕赤酵母的相似性最高, 达到70.9%。该基因在Saccharomyces cerevisiae W303A中异源表达能够显著提高细胞的甘油合成能力。     

酵母细胞对高渗环境的适应与胞内甘油累积

甘油是包括酿酒酵母在内的许多种酵母细胞中的主要相容性溶质。为适应在高渗环境下的生存,酵母细胞将在胞内累积甘油。胞内甘油累积的增加可由甘油合成的增强,甘油利用的减弱,细胞膜通透性下降导致的胞内甘油流失的减少以及从环境中吸取更多的甘油而产生。本文综述了酵母细胞对环境渗透压变化的信号传导,高渗诱导的基因表达,环境渗透压升高时酵母细胞内甘油的累积以及甘油合成的限速步骤。     

Determination of Growth and Glycerol Production Kinetics of a Wine Yeast Strain Saccharomyces cerevisiae Kalecik 1 in Different Substrate Media

Summary Glycerol has been known as an important by-product of wine fermentations improving the sensory quality of wine. This study was carried out with an endogenic wine yeast strain Saccharomyces cerevisiae Kalecik 1. The kinetics of growth and glycerol biosynthesis were analysed at various initial concentrations of glucose, fructose, and sucrose in a batch system. Depending on the determined values of Monod constants, glucose (K_s = 28.09 g/l) was found as the most suitable substrate for the yeast growth. Initial glucose, fructose and sucrose concentrations necessary for maximum specific yeast growth rate were determined as 175 g, 100 l, and 200 g/l, respectively. The yeast produced glycerol at very high concentrations in fructose medium. Fructose was determined as the most suitable substrate for glycerol production while the strain showed low tendency to use it for growth. S. cerevisiae Kalecik 1 could not produce glycerol below 200 g/l initial sucrose concentration. When natural white grape juice was used as fermentation medium, maximum glycerol concentration and dry weight of the yeast were determined as 9.3 g/l and 11.8 g/l, respectively.     

葡萄酒工业酵母生孢特性研究

孢子是单倍体配子,由于具有遗传型与表现型相一致的优点,是遗传学上常用的材料。用工业化葡萄酒活性干酵母进行生孢试验,结果表明,供试8支菌种均可生孢,但生孢率与孢子形态相差较大。其中,17#生孢最强,30#、29#、27#次之,28#、18#、26#渐弱,32#生孢最弱。子囊多为圆形大细胞,孢子多为球形或卵圆形,子囊内一般含2~4个孢子,但29#中可见5~6个孢子。     

酵母细胞渗透压调节与甘油代谢

酵母甘油代谢与调控的信息主要来自于酿酒酵母和酿酒酵母细胞对高渗应答的研究。本文综述了酵母细胞非协迫条件下的甘油合成与分解代谢特征;甘油在酵母细胞渗透压调节过程中的作用与酵母耐高渗机理;增强甘油合成的外环境及其甘油合成的途径工程;以及酵母感受胞外高渗信息及控制在高渗协迫条件下甘油合成的高渗甘油应答途径。     

Introducing a New Breed of Wine Yeast: Interspecific Hybridisation between a Commercial Saccharomyces cerevisiae Wine Yeast and Saccharomyces mikatae

Interspecific hybrids are commonplace in agriculture and horticulture; bread wheat and grapefruit are but two examples. The benefits derived from interspecific hybridisation include the potential of generating advantageous transgressive phenotypes. This paper describes the generation of a new breed of wine yeast by interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast strain and Saccharomyces mikatae, a species hitherto not associated with industrial fermentation environs. While commercially available wine yeast strains provide consistent and reliable fermentations, wines produced using single inocula are thought to lack the sensory complexity and rounded palate structure obtained from spontaneous fermentations. In contrast, interspecific yeast hybrids have the potential to deliver increased complexity to wine sensory properties and alternative wine styles through the formation of novel, and wider ranging, yeast volatile fermentation metabolite profiles, whilst maintaining the robustness of the wine yeast parent. Screening of newly generated hybrids from a cross between a S. cerevisiae wine yeast and S. mikatae (closely-related but ecologically distant members of the Saccharomyces sensu stricto clade), has identified progeny with robust fermentation properties and winemaking potential. Chemical analysis showed that, relative to the S. cerevisiae wine yeast parent, hybrids produced wines with different concentrations of volatile metabolites that are known to contribute to wine flavour and aroma, including flavour compounds associated with non-Saccharomyces species. The new S. cerevisiae x S. mikatae hybrids have the potential to produce complex wines akin to products of spontaneous fermentation while giving winemakers the safeguard of an inoculated ferment.     

Reduction of Ethanol Yield and Improvement of Glycerol Formation by Adaptive Evolution of the Wine Yeast Saccharomyces cerevisiae under Hyperosmotic Conditions

There is a strong demand from the wine industry for methodologies to reduce the alcohol content of wine without compromising wine''s sensory characteristics. We assessed the potential of adaptive laboratory evolution strategies under hyperosmotic stress for generation of Saccharomyces cerevisiae wine yeast strains with enhanced glycerol and reduced ethanol yields. Experimental evolution on KCl resulted, after 200 generations, in strains that had higher glycerol and lower ethanol production than the ancestral strain. This major metabolic shift was accompanied by reduced fermentative capacities, suggesting a trade-off between high glycerol production and fermentation rate. Several evolved strains retaining good fermentation performance were selected. These strains produced more succinate and 2,3-butanediol than the ancestral strain and did not accumulate undesirable organoleptic compounds, such as acetate, acetaldehyde, or acetoin. They survived better under osmotic stress and glucose starvation conditions than the ancestral strain, suggesting that the forces that drove the redirection of carbon fluxes involved a combination of osmotic and salt stresses and carbon limitation. To further decrease the ethanol yield, a breeding strategy was used, generating intrastrain hybrids that produced more glycerol than the evolved strain. Pilot-scale fermentation on Syrah using evolved and hybrid strains produced wine with 0.6% (vol/vol) and 1.3% (vol/vol) less ethanol, more glycerol and 2,3-butanediol, and less acetate than the ancestral strain. This work demonstrates that the combination of adaptive evolution and breeding is a valuable alternative to rational design for remodeling the yeast metabolic network.     

WL营养琼脂对葡萄酒相关酵母的鉴定效果验证

利用WL营养琼脂对采自葡萄园和葡萄汁发酵过程中的35株酵母菌进行了分类鉴定,同时进行了5.8S-ITS和26S rDNA D1/D2区的扩增与测序。结果表明利用WL营养琼脂的鉴定结果与测序结果基本符合。WL营养琼脂是一种较为有效的葡萄酒相关酵母菌的分类鉴定培养基。     

产甘油假丝酵母与酿酒酵母胞浆3-磷酸甘油脱氢酶基因的功能比较

胞浆3-磷酸甘油脱氢酶(GPD)是酿酒酵母细胞甘油合成过程中的关键限速酶．尽管高产甘油菌株产甘油假丝酵母基因组中编码该酶的基因CgGPD已经被克隆出来,但是具体的功能,特别是与酿酒酵母GPD1和GPD2基因的功能比较值得进一步研究．以酿酒酵母渗透压敏感型的gpd1/gpd2和gpd1突变株为宿主,分别导入CgGPD、GPD1和GPD2基因,比较分析了CgGPD、GPD1和GPD2基因在高渗透压胁迫条件下和厌氧环境中的表达调控,及其对细胞甘油合成能力的影响．研究发现,GPD1基因受到渗透压诱导表达,GPD2基因在细胞厌氧条件下起着氧化还原平衡调节作用,而CgGPD基因不仅能够在渗透压胁迫条件下通过过量快速合成甘油调节渗透压平衡,而且能够在厌氧培养环境中互补GPD2基因的缺失,使gpd1/gpd2缺失突变株能够正常生长,同时提高了突变株的甘油合成能力．结果表明,CgGPD基因在gpd1/gpd2缺失突变株中既具有GPD1基因的功能,又能发挥GPD2基因的功能．     

克雷伯杆菌甘油脱氢酶基因的克隆表达与纯化

以克雷伯杆菌(Klebsiella pneumoniae)基因组DNA为模板, 运用PCR扩增得到编码甘油脱氢酶(GDH)的基因(gldA), 并克隆到pMD-18T载体上, 构建克隆载体pMD-gldA。经测序正确后, 将gldA亚克隆至表达载体pET-32a(+)上构建表达质粒pET-32gldA。在乳糖诱导下, 携带pET-32gldA的E. coli BL21 (DE3)高效表达分子量约为54 kD的可溶性蛋白。表达产物带有His6-tag标记, 选用Ni柱对表达产物进行纯化, 纯化后酶液的比活为188 u/mg, 纯化倍数和回收率分别为3倍和67.5%。     

克雷伯杆菌甘油脱氢酶基因的克隆表达与纯化

以克雷伯杆菌(Klebsiella pneumoniae)基因组DNA为模板, 运用PCR扩增得到编码甘油脱氢酶(GDH)的基因(gldA), 并克隆到pMD-18T载体上, 构建克隆载体pMD-gldA。经测序正确后, 将gldA亚克隆至表达载体pET-32a(+)上构建表达质粒pET-32gldA。在乳糖诱导下, 携带pET-32gldA的E. coli BL21 (DE3)高效表达分子量约为54 kD的可溶性蛋白。表达产物带有His6-tag标记, 选用Ni柱对表达产物进行纯化, 纯化后酶液的比活为188 u/mg, 纯化倍数和回收率分别为3倍和67.5%。