CO2胁迫对膜醭毕赤酵母细胞膜通透性的影响

›› 2014, Vol. 26 ›› Issue (3): 0-786790.

• 食品科学 •

CO²胁迫对膜醭毕赤酵母细胞膜通透性的影响

刘大群，华颖

浙江省农业科学院食品科学研究所，浙江省果蔬保鲜与加工技术研究重点实验室，浙江杭州 310021

收稿日期:1900-01-01 修回日期:1900-01-01 出版日期:2014-05-25 发布日期:2014-05-25

Effect of CO2 stress on membrane permeability of Pichia membranifaciens

LIU Daqun;HUA Ying

Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province， Institute of Food Science， Zhejiang Academy of Agricultural Sciences， Hangzhou 310021， China

Received:1900-01-01 Revised:1900-01-01 Online:2014-05-25 Published:2014-05-25

摘要/Abstract

摘要： 膜醭毕赤酵母是传统盐渍菜腌制发酵过程中形成菌醭的主要微生物之一。以膜醭毕赤酵母为研究对象，通过测定CO2胁迫处理后膜醭毕赤酵母上清液中电导率、蛋白质、核酸、丙二醛(MDA)的含量以及荧光强度，研究其对膜醭毕赤酵母细胞膜通透性的影响。结果表明，CO2胁迫处理使毕赤氏酵母菌浮液的电导率及其内部的蛋白质、核酸、MDA含量以及荧光强度都比对照的高，说明这些物质在CO2 胁迫处理时一部分已泄漏到胞外，反映了经CO2胁迫处理后酵母细胞通透性发生了改变，从而导致了部分膜醭毕赤酵母的死亡。

关键词: CO2胁迫, 膜醭毕赤酵母, 细胞膜通透性

Abstract: The effect of CO2 stress treatment on cell membrane permeability of Pichia membranaefaciens was studied， by measuring the conductivity， the concentration of nucleic acid， protein， and malondialdehyde(MDA)，and the fluorescence intensity before and after treatment. The results showed that the conductivity， the concentration of nucleic acid， protein， fluorescence intensity， and MDA content in the broth increased gradually after CO2 stress. The results indicated that CO2 stress caused the increasing membrane permeability of Pichia membranaefaciens， which might be an important cause of cell death．

Key words: CO2 stress, Pichia membranifaciens, permeability of cell membrane

刘大群;华颖. CO²胁迫对膜醭毕赤酵母细胞膜通透性的影响[J]. , 2014, 26(3): 0-786790.

LIU Daqun;HUA Ying. Effect of CO2 stress on membrane permeability of Pichia membranifaciens[J]. , 2014, 26(3): 0-786790.

CO²胁迫对膜醭毕赤酵母细胞膜通透性的影响

Effect of CO2 stress on membrane permeability of Pichia membranifaciens

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