作　　者： ; ; ; ;

机构地区： 华南理工大学生物科学与工程学院

出　　处： 《现代食品科技》 2009年第5期573-576,565,共5页

摘　　要： 本文以出发菌株酿酒酵母(Saccharomyces cerevisiae)、筛选所得乙醇耐受菌株Y-c-8和丙酮耐受菌株B-g-5为研究对象,分析测定了三种不同菌株的脂肪酸组成,从而证实有机溶剂会引起酵母细胞脂肪酸成分发生改变,主要是合成更多长链不饱和脂肪酸以适应不良环境。本研究为有机溶剂对微生物细胞的毒性机制提供了理论支持,为有机介质中微生物全细胞催化的工业化应用提供了理论支持。 The fatty acid compositions of Saccharomyces cerevisiae and its organic solvents tolerated mutants Y-c-8 and B-g-5 were determined and compared. It was found that the amount of long chain unsaturated fatty acids in the organic solvents tolerated yeast mutants increased due to their adoptability to the harmful environment. As a theoretical research on the toxicity mechanism of organic solvent to microorganisms, this study may promote the industrial application of microbe whole cell biocatalysis in organic solvents.

关 键 词： 酿酒酵母 有机溶剂耐受性 脂肪酸组成

领　　域： [生物学]