盐胁迫下酿酒酵母和鲁氏酵母渗透调节方式的对比与分析

酵母菌是耐盐的真核模式生物.为了研究酵母菌在不同盐胁迫条件下的渗透调节方式,本文以不同条件对酿酒酵母和鲁氏酵母进行盐胁迫处理,利用高碘酸钠—乙酰丙酮法及蒽酮-硫酸法分别对盐胁迫下酿酒酵母和鲁氏酵母产生的甘油和海藻糖含量进行了测定、分析与比较.结果表明,在不同盐胁迫条件下酿酒酵母和鲁氏酵母细胞内均迅速积累大量的甘油和海藻糖.盐胁迫下鲁氏酵母以甘油调节渗透平衡的能力高于酿酒酵母以甘油调节渗透平衡的能力,盐胁迫下酿酒酵母以海藻糖调节渗透平衡的能力高于鲁氏酵母的海藻糖渗透调节能力.

COMPARISON AND ANALYSIS OF OSMOTIC REGULATION BETWEEN SACCHAROMYCES CEREVISIAE AND ZYGOSACCHAROMYCES ROUXII UNDER SALT STRESS

Yeast is a model eukaryotic organism and salt-tolerant microorganism.In order to study the osmotic regulation mode of yeast under different salt stress conditions,we treated Saccharomyces cerevisiae and Zygosaccharomyces rouxii cells with different concentration of NaCl for different time and determined the contents of glycerol and trehalose accumulated in yeast cells by sodium periodate-acetylacetone and anthroneH2SO4 method respectively.The results indicate that,under salt stress,yeast cells accumulate large amounts of glycerol and trehalose in both of Saccharomyces cerevisiae and Zygosaccharomyces rouxii cells.The osmotic regulation ability of Saccharomyces cerevisiae by glycerol is stronger than that of Zygosaccharomyces rouxii,while its osmotic regulation ability of by trehalose is weaker than that of Zygosaccharomyces rouxii.