肉鸭消化道酵母益生菌酸胁迫耐受性及其机理研究

发布时间：2018-06-08 04:03

  本文选题：肉鸭 + 酵母菌　； 参考：《中国饲料》2017年24期

【摘要】：从肉鸭消化道内分离出的7株酿酒酵母益生菌中,筛选出高耐酸性的菌株,并探究酵母细胞内Na+、K+浓度及H~+-ATPase活性与环境pH的相关性。结果显示:不同酵母菌株酸胁迫耐受性存在差异。酵母菌株通过泵出H~+吸收K~+来维持胞内pH稳定,表明膜H+-ATPase和K+在酵母菌株耐酸中发挥作用。7株酿酒酵母细胞膜H~+-ATPase活性与其生长环境的pH呈负相关。Y-2和Y-7两株酵母菌株相对于其他菌株耐酸性更佳,可作为后续肉鸭专用饲用酵母益生菌的备选菌株。
[Abstract]:From 7 strains of Saccharomyces cerevisiae probiotics isolated from the digestive tract of meat duck, high acid tolerant strains were screened, and the correlation between Na ~ + K concentration and H ~ -ATPase activity in yeast cells and environmental pH was investigated. The results showed that the tolerance of different yeast strains to acid stress was different. The yeast strain maintains the stability of intracellular pH by pumping out H ~ to absorb K ~. The results showed that membrane H-ATPase and K played an important role in acid tolerance of Saccharomyces cerevisiae. 7. The cell membrane H- ATPase activity of Saccharomyces cerevisiae was negatively correlated with pH of growth environment. Y-2 and Y-7 yeast strains had better acid tolerance than other strains. It can be used as an alternative strain of special feeding yeast probiotics for meat duck.
【作者单位】： 武汉轻工大学;宜昌安琪酵母股份有限公司;武汉永生鸭业有限公司;
【基金】：武汉市应用基础研究计划(2014020101010073) 武汉轻工大学大学生科研项目(xsky2016001)
【分类号】：S834
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本文编号：1994362