在Saccharomyces cerevisiae中的菌株多样性提氨酸生产能力
Rebecca Rocchi1, Judith C M Wolkers-Rooijackers1, Zhuotong Liao1
1Food Microbiology, Wageningen University and Research, Wageningen, Netherlands.
Yeast (Chichester, England)
|November 6, 2023
概括
这项研究探讨了酵母酵母.
科学领域:
- 生物技术是生物技术.
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
背景情况:
- 维生素B1 (胺) 在加热时有助于肉类香味,使其成为纯素肉类替代品的有价值成分.
- 细菌菌是一种酵母,具有产生胺的潜力.
研究的目的:
- 为了研究Saccharomyces cerevisiae菌株的胺生产能力.
- 为了识别用于胺生产的高产品种.
- 评估适应性实验室进化对胺过度生产的影响.
主要方法:
- 选了48种Saccharomyces cerevisiae菌株在无胺介质中进行胺生产.
- 在生长72小时后测量了细胞内和细胞外胺度.
- 评估细胞膜完整性使用化染和流细胞计.
- 对比野生类型的S. cerevisiae与在无胺介质中演变的菌株.
主要成果:
- 在菌株之间观察到胺产量的显著变化 (8.2倍的差异).
- 胺的最高产量达到254.6nmol/L,其特异性生产率为160.9nmol/g DW.
- 细胞外胺与细胞膜通透性相关.
- 进化的菌株显示了提氨酸生产的增加,其中一种菌株在总产量上实现了60%的增加.
结论:
- 通过菌株选择和适应性实验室进化,可以优化Saccharomyces cerevisiae对胺过量的生产.
- 这项研究支持酵母菌株的开发,以提高用于食品应用的胺的产量.
- 了解胺释放机制对于最大限度地提高基于酵母的生产至关重要.
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