Cellular mechanism for the improvement of multiple stress tolerance in brewer's yeast by potassium ion supplementation

被引：18

作者：

Xu, Yingchao ^{[1
]}

Yang, Huirong ^{[1
]}

Brennan, Charles S. ^{[2
]}

Coldea, Teodora Emilia ^{[3
]}

Zhao, Haifeng ^{[1
]}

机构：

[1] South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Peoples R China

[2] Lincoln Univ, Dept Wine Food & Mol Biosci, Canterbury 7464, New Zealand

[3] Univ Agr Sci & Vet Med, Fac Food Sci & Technol, Cluj Napoca 400372, Romania

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2020年 / 55卷 / 06期

基金：

中国国家自然科学基金;

关键词：

Brewer's yeast; KCl; multiple stress; physiological characteristics; tolerance; SACCHAROMYCES-CEREVISIAE; ETHANOL TOLERANCE; FERMENTATION; MEMBRANE; TRANSPORT; CHANNELS; ERGOSTEROL; GROWTH; TRK1; K+;

D O I：

10.1111/ijfs.14491

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The ethanol fermentation efficiency was affected by multiple stress tolerance of yeast during brewing and bioethanol industry. The effect of KCl on the multiple stress tolerance of yeast cells was examined. Results showed that KCl addition significantly enhanced the tolerance of yeast cells to osmotic and ethanol stress, which correlated with the decreased membrane permeability, the increased intracellular ergosterol and ATP content, and the improved activity of complex II and complex III in yeast cells. Biomass and viability of yeast cells under osmotic and ethanol stress were increased significantly by KCl addition. Supplementation of 4 and 10 g L-1 KCl exhibited the best promotion activity for yeast cells present in medium with 500 g L-1 sucrose and 10% (v v(-1)) ethanol, respectively. These results suggested that exogenous potassium addition might be an effective strategy to improve yeast tolerance and fermentation efficiency during industrial very-high-gravity (VHG) fermentation.

引用

页码：2419 / 2427

页数：9

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