啤酒废酵母对镉离子的吸附研究

以啤酒酿造厂的啤酒废酵母为生物吸附剂,研究啤酒废酵母对Cd2 的生物吸附行为。利用原子吸收光谱法测定Cd2 含量。结果表明,啤酒废酵母吸附Cd2 受吸附时间、吸附温度、溶液pH值、酵母添加量和Cd2 起始浓度等因素的影响。实验确定了啤酒废酵母对Cd2 的最佳吸附条件。即:pH值6,Cd2 浓度为50mg/L,酵母添加量为1.0g/L,吸附温度25℃,吸附时间30min,此时啤酒废酵母对Cd2 的吸附量可达42.92mg/g干酵母。吸附Cd2 的啤酒废酵母用1.0mol/L的HCl解吸,解吸率达75.46%。对未吸附Cd2 的空白酵母和吸附Cd2 的酵母进行红外光谱分析,结果显示啤酒废酵母吸附Cd2 后羟基和羧基吸收峰发生明显变化,因此认为羟基和羧基在生物吸附中起着重要作用。     

热敏型核酸酶在毕赤酵母中的分泌表达及催化特性

核酸酶在生物工程领域有着重要的应用价值。本研究在优化北极虾核酸酶(Shrimp nuclease,SNU)基因序列的基础上,构建SNU的毕赤酵母分泌表达载体SNU-p PICZαA并转化酵母,以高拷贝整合转化子为基础,优化酶表达的条件,并对该酶的催化特性进行分析,结果显示SNU可在毕赤酵母SMD1168H中高效分泌表达,最佳诱导表达条件为:培养基BMMY p H 6.0,甲醇浓度为1%,诱导时间为72 h,诱导后粗酶液比活力为1.4×10~5 U/m L。经过DEAE Sephadex阴离子交换层析可纯化获得高纯度的目标蛋白,每升菌液可纯化15 mg目标蛋白,比活力达到6.291×10~6 U/mg,该酶表观分子量为50 k Da,PNGase F酶切证实该酶存在糖基化现象。二价金属离子Ca~(2+)、Mn~(2+)、Co~(2+)、Mg~(2+)及还原剂DTT、β-ME能显著地提高其水解活性,但Zn~(2+)、Cu~(2+)、SDS、高浓度Na Cl抑制该酶的活性,SNU为Ca~(2+)/Mg~(2+)依赖型核酸酶。70℃处理10 min可使该酶不可逆的失活。     

梯棱羊肚菌Morchella importuna对重金属离子的耐受性研究

以加入6种不同浓度的重金属离子的培养基对梯棱羊肚菌Morchella importuna进行培养的方法,研究其对重金属离子的耐受性。以平板进行培养,测量和计算菌丝平均生长速率和生长促进率,绘制生长曲线获取菌丝生长最佳耐受浓度;采用定性方法对气生菌丝浓密、菌核大小和数量进行描述,获得菌核生成最佳耐受浓度。结果显示:在试验浓度内梯棱羊肚菌对Cr~(6+)、Mn~(2+)、Pb~(2+)、Mo~(6+)、Cu~(2+)具有较强的耐受性,这些重金属离子促进了羊肚菌菌丝生长,而对Cd~(2+)耐受性差,低浓度抑制菌丝生长。促进菌丝生长最适浓度分别为Cr~(6+)100.0mg/L、Mn~(2+)100.0mg/L、Cd~(2+)5.0mg/L、Pb~(2+)50.0mg/L、Mo~(6+)20.0mg/L、Cu~(2+)100.0mg/L,促进菌核生成最适浓度分别为Cr~(6+)50.0mg/L、Mn~(2+)100.0mg/L、Cd~(2+)5.0mg/L、Pb~(2+)20.0mg/L、Mo~(6+)10.0mg/L、Cu~(2+)100.0mg/L。Cd~(2+)抑制菌丝生长临界浓度为介于20.0mg/L与50.0mg/L之间。     

马铃薯α-淀粉酶在毕赤酵母中的表达、纯化及其酶学性质的研究

采用RT-PCR法扩增马铃薯夏波蒂的α-淀粉酶成熟肽基因,将其亚克隆至毕赤酵母表达载体pPIC9k上,SacII线性化重组表达载体,电击转化毕赤酵母GS115感受态细胞,构建重组酵母GS115/pPIC9k-amy,利用锥虫蓝法筛选获得高活性转化子(GSamyA5),以终浓度为0.5%甲醇诱导该重组菌表达α-淀粉酶,通过Ni~(2+)-NTA agarose亲和层析纯化,并对其酶学性质进行研究。结果表明:该酶的最适反应温度为45℃,40~50℃酶活较稳定,保温50 min,残留相对活力达92.6%;最适反应pH值为6.0,并在pH 6.0~7.0范围内酶活保持稳定。Ca~(2+)、K~+可促进酶反应,以Ca~(2+)影响为最,相对酶活力提高到125%;Cu~(2+),Fe~(2+),Fe~(2+),Zn~(2+)对该酶有显著抑制作用;Mn~(2+),Mg~(2+)对酶有微弱抑制作用,Li~+、Na~+对酶活影响不大。     

外加肌醇对嗜鞣管囊酵母发酵的酒精产量及其耐酒精能力的影响

嗜鞣管囊酵母(Pachysolen tannophilus)是可以同时发酵葡萄糖和木糖为酒精的菌种,在其生长和发酵培养基中分别添加不同浓度((0～200mg/L)的肌醇以及不同起始浓度的酒精,以考察外加肌醇对嗜鞣管囊酵母生长、产酒精能力和耐酒精能力的影响.结果 表明,添加肌醇前后,嗜鞣管囊酵母的生物量及发酵的酒精产量均有所增加.外加肌醇对嗜鞣管囊酵母生长有轻微的刺激作用,酵母生长最适肌醇浓度为150mg/L;而对酵母生长的耐酒精能力却有明显的影响, 并且,菌种在YEPD培养基中的耐酒精能力高于在YEPX培养基中的耐酒精能力.经实验测定,肌醇对嗜鞣管囊酵母产酒精能力及发酵的耐酒精能力均有显著的影响.发酵培养基中未添加起始浓度的酒精时,菌种发酵的最适肌醇浓度为100mg/L,此时生成的酒精产量为45.20g/L.当分别添加起始酒精浓度为10%和12%时,随着肌醇浓度的增加,菌种发酵生成的酒精浓度均呈上升趋势;肌醇浓度为200mg/L时,两种起始酒精浓度下,酒精的净生成量均达到最大,分别为17.18g/L和16.68g/L.     

培养方式对富硒产朊假丝酵母性能的影响

在摇瓶和5 L发酵罐水平上分别考察亚硒酸钠浓度及其添加方式对高性能(高有机硒含量和高谷胱甘肽含量)富硒产朊假丝酵母制备的影响.结果表明:亚硒酸钠添加质量浓度为15 mg/L时,产朊假丝酵母具有较好的富硒效果,但一次性添加对酵母细胞有较大的毒害作用.采用分批次添加亚硒酸钠的方法获得了较好的制备高性能富硒产朊假丝酵母的培养方式:发酵起始添加L-蛋氨酸10 mmol/L,并在发酵过程的12和15 h分别添加亚硒酸钠10和5 mg/L.在此培养方式下,产朊假丝酵母胞内谷胱甘肽和有机硒含量分别达到172.3 mg/L和1194 μg/g.     

树干毕赤酵母NLP31发酵产乙醇的研究

研究了树干毕赤酵母NLP31在木糖质量浓度为45 g/L的3种发酵培养基Ⅰ、Ⅱ和Ⅲ上发酵3轮的发酵性能以及在45 g/L木糖或混合糖(葡萄糖30 g/L,木糖15 g/L)的发酵培养基Ⅲ上的代谢历程。结果表明:树干毕赤酵母NLP31在发酵培养基Ⅲ上,乙醇浓度和乙醇得率均达到最高,分别为(17.29±0.15)g/L和(84.65±0.58)%。在45 g/L木糖或混合糖(葡萄糖30 g/L,木糖15 g/L)的发酵培养基Ⅲ上的代谢历程表明:混合糖发酵达到最大乙醇得率的时间仅为12 h,要比单一木糖发酵缩短了8 h。树干毕赤酵母NLP31在以廉价的无机N源为发酵培养基上的乙醇发酵性能高,能够降低燃料乙醇的生产成本。     

金属离子对天冬氨酸酶基因工程菌催化合成L-天冬氨酸影响的研究

为研究金属离子对天冬氨酸酶基因工程菌催化合成L-天冬氨酸的影响,以富马酸为底物,分别添加K~+、Mg~(2+)、Mn~(2+)、Ca~(2+)四种金属离子,利用天冬氨酸酶基因工程菌催化合成L-天冬氨酸。结果表明,K+浓度0~2.5 mmol/L时,对L-天冬氨酸的合成没有影响,K+浓度超过2.5 mmol/L时会抑制L-天冬氨酸的合成;Mg~(2+)、Mn~(2+)、Ca~(2+)对L-天冬氨酸合成量影响均呈现先促进后抑制,L-天冬氨酸合成量达到高峰时,Mg~(2+)、Mn~(2+)、Ca~(2+)浓度分别是10 mmol/L、8 mmol/L和11 mmol/L;与对照相比Mn~(2+)促进作用最强,L-天冬氨酸合成量增幅为192.0%。本研究结果可为L-天冬氨酸的工业化生产提供参考。     

海洋红酵母Y2发酵产类胡萝卜素条件的研究

目的 对海洋红酵母Y2高产类胡萝卜素的发酵条件进行优化.方法 在摇瓶条件下,研究培养基成分和培养条件对海洋红酵母Y2生长和类胡萝卜素合成的影响,同时进行海洋红酵母Y2发酵过程的动态分析.结果 海洋红酵母Y2优化培养基组合为葡萄糖45 g/L,蔗糖15 g/L,酵母粉5 g/L,蛋白胨2.5 g/L,磷酸二氢钾1 g/L,磷酸二氢钠3 g/L,硫酸镁7.5 g/L,氯化钾3 g/L,氯化钠5 g/L.最适培养参数为:温度20℃,培养基初始pH为5,接种量为10％,250 mL摇瓶装液量为10～50 mL.类胡萝卜素的合成主要集中在对数生长期和稳定期.海洋红酵母Y2最适收获时间为72 h.种龄以36 h为宜.结论 利用优化培养基,在最适条件下培养海洋红酵母Y2,类胡萝卜素产量达到4.97 mg/L,比基础培养基提高了60.32％.     

海参i-型溶菌酶在毕赤酵母基因工程菌中优化表达及纯化

将实验室已构建的毕赤酵母基因工程茵(pPIC9K-SjLys/GS115)作为海参i-型溶茵酶生产菌株,本研究分别从甲醇浓度、培养基pH、温度和诱导时间对其产酶发酵条件进行优化.实验得出甲醇诱导浓度为1.0％,发酵培养基初始pH 6.0,温度30℃,培养96 h为最佳目的蛋白表达条件,其发酵液中海参i-型溶菌酶含量达10.63 mg/L.将发酵液经离心和超滤浓缩后得到上清液,再经离子交换和凝胶过滤层析纯化获得海参i-型溶菌酶产品,其酶活力达826.44 U/mg.经测定该酶对革兰氏阳性菌溶壁微球菌和革兰氏阴性菌副溶血弧菌均具有明显的抑菌作用.     

啤酒废酵母中β-1，3-葡聚糖的提取工艺

研究采用酶-碱法从经超声波处理的废酵母残渣中提取β-1,3-葡聚糖的工艺,通过正交试验得出理想的酶处理工艺条件：酶添加量208U／g,温度50℃、pH6,酶解8h,蛋白质去除率为62．82％,每L废酵母液中可回收0．348g多肽、氨基酸的蛋白水解液;碱处理工艺条件：用30mL质量分数为2％ NaOH溶液在70℃处理酶解后的沉淀物5h。所得β-1,3-葡聚糖纯度为90．50％,得率为11．00％,经紫外光谱、薄层层析和性质分析为高纯度的β-1,3-葡聚糖。     

全小麦啤酒酵母菌株的诱变育种及应用研究

采用10 Kev低能N~+注入啤酒酵母,经筛选获得一菌株Lz37,再用150 MPa超高压处理菌株Lz37,经双乙酰平板筛选获得一菌株Gy3,其凝聚性很强,适合于在小麦汁中发酵啤酒,其发酵度为66%～68%,双乙酰含量低于口味阈值,遗传稳定性良好。将Gy3酵母定为全小麦啤酒生产应用酵母,命名为商啤3号(Sp-03)。SP-03啤酒酵母菌株的各项生理及生产性能都较优良,特别是在全小麦芽啤酒的酿造中适用性较强,经过对发酵工艺等的调整,用其酿制的啤酒口感纯正、淡爽、柔和。     

The role of lager beer yeast in oxidative stability of model beer

Aims: In this study, we investigated the relationship between the ability of lager brewing yeast strains to tolerate oxidative stress and their ability to produce oxidative stable model beer. Methods and Results: Screening of 21 lager brewing yeast strains against diamide and paraquat showed that the oxidative stress resistance was strain dependent. Fermentation of model wort in European Brewing Convention tubes using three yeast strains with varying oxidative stress resistances resulted in three model beers with different rates of radical formation as measured by electron spin resonance in forced ageing experiments. Interestingly, the strain with the lowest oxidative stress resistance and lowest secretion of thioredoxin, as measured by Western blotting, resulted in the highest uptake of iron, as measured by inductively coupled plasma‐mass spectrometry, and the slowest formation of radicals in the model beers. Conclusions: A more oxidative stable beer is not obtained by a more‐oxidative‐stress‐tolerant lager brewing yeast strain, exhibiting a higher secretion of thioredoxin, but rather by a less‐oxidative‐stress‐tolerant strain, exhibiting a higher iron uptake. Significance and Impact of the Study: To obtain lager beers with enhanced oxidative stability, yeast strains should be screened for their low oxidative stress tolerance and/or high ability to take up iron rather than for their high oxidative stress tolerance and/or high ability to secrete thioredoxin.     

啤酒酵母ECM25/YJL201W基因敲除对啤酒风味稳定性的影响

以pUG6为模板, 设计含有与ECM25基因两侧序列同源的长引物, 构建了带有卡那抗性基因(kanMX)破坏盒, 转化啤酒酵母G-03, 获得一株G-03/a转化菌, 遗传稳定性良好, 测序结果证实ECM25基因敲除是成功的。有氧条件下11oC和28oC培养时转化菌G-03/a的胞外谷胱甘肽(GSH)分泌量在对数生长期分别比原菌高21.4%和14.7%。在锥形瓶中连续发酵4代后, 与原菌株相比, 转化菌G-03/a发酵液、成品酒中GSH含量分别提高32.1%和13.8%, 发酵液和成品啤酒SI系数分别提高7.7%和5.3%, 成品啤酒RSV值提高45.0%。EBC管发酵6 d后, 与原菌株相比, 转化菌G-03/a发酵液中GSH含量提高34.0%。转化菌G-03/a与G-03所酿制成品啤酒的常规指标没有显著差别。表明G-03/a是一株具有抗老化能力的优良啤酒酵母, 能够提高啤酒的风味稳定性。     

啤酒废酵母的综合利用

概述了啤酒酵母的结构和组成,主要论述了啤酒废酵母在饲料工业、食品工业和医药工业中的广泛用途,并介绍了世界各国啤酒废酵母的研究和利用现状.     

吸附层析法从啤酒废酵母中提取谷胱甘肽

以壳聚糖作为吸附剂,通过吸附层析法从啤酒废酵母泥为原料,经预处理和细胞破碎后得到的富含谷胱甘肽的抽提液中,分离纯化还原型谷胱甘肽。根据试验结果确定最佳提取条件为：上柱啤酒废酵母抽提液的最适pH值为7．0,最适洗脱剂为pH值为4．4的磷酸盐缓冲液。在最适吸附条件下,还原型谷胱甘肽的平均洗脱率为84．18％,平均回收率79．55％。说明此法是可行的。     

Production of single cell protein using waste capsicum powder produced during capsanthin extraction

Aims: To produce single cell protein (SCP) by using waste capsicum powder produced during capsanthin extraction as a substrate. Methods and results: The extraction [CPM (capsicum powder medium)] from waste capsicum powder was used as culture medium to cultivate four yeast strains. The main composition of CPM was determined. The average concentration of total sugar, total nitrogen and phosphorous of CPM were 16·3, 3·7 g l^?1 and 785·4 mg l^?1, respectively. Four yeast strains were cultured in two CPMs, and the cell mass, protein content of cells and specific growth rate of cells were determined. Addition of corn steep liquor significantly increased the cell mass production. Presence of capsaicin in CPM did not show inhibition of cell growth of yeast tested. Conclusions: CPM contained sufficient nutrients and could be used as a good medium to produce SCP. Candida utilis 1769 was chosen as the biomass producer because of its highest SCP formation (6·8 g l^?1) and higher specific growth rate (0·12 h^?1). The amino acid composition of its protein was well balanced. Significance and Impact of the Study: Utilization of waste capsicum powder can reduce environmental pollution and increase protein supply for animal feed.     

Yeast responses to stresses associated with industrial brewery handling

During brewery handling, production strains of yeast must respond to fluctuations in dissolved oxygen concentration, pH, osmolarity, ethanol concentration, nutrient supply and temperature. Fermentation performance of brewing yeast strains is dependent on their ability to adapt to these changes, particularly during batch brewery fermentation which involves the recycling (repitching) of a single yeast culture (slurry) over a number of fermentations (generations). Modern practices, such as the use of high-gravity worts and preparation of dried yeast for use as an inoculum, have increased the magnitude of the stresses to which the cell is subjected. The ability of yeast to respond effectively to these conditions is essential not only for beer production but also for maintaining the fermentation fitness of yeast for use in subsequent fermentations. During brewery handling, cells inhabit a complex environment and our understanding of stress responses under such conditions is limited. The advent of techniques capable of determining genomic and proteomic changes within the cell is likely vastly to improve our knowledge of yeast stress responses during industrial brewery handling.     

啤酒生产酵母全循环新工艺的研究

以改善浅色啤酒质量,降低生产成本,提高经济效益的目的,提出一种新颖的浅色啤酒的酿造方法。采用煮－浸法糖化工工艺及５０％麦芽和５０％大米作为啤酒酿造的原料及辅料。在糖化过程中添加啤酒酵母提取物作为补充氮源,不仅使所酿造的成品啤酒色泽浅,口味淡爽,纯正,泡沫洁白细腻,持久挂杯,而且具有较显著的经济效益和社会效益。     

Iron Absorption in Rats Increased by Yeast Glucan

The effects of brewer's yeast cell walls and two of its components, glucan and mannan, on the absorption of ⁵⁹Fe by anemic rats were investigated. After administration of the label, the percentage of ⁵⁹Fe taken up into the blood of group given glucan was generally similar to that of a group given yeast cell walls, both values were higher than in controls. The incorporation of ⁵⁹Fe into the small intestines was higher in the group given glucan than in the controls or a group given a glucan—mannan mixture. Glucan is the main substance in yeast cell walls that increases iron absorption.