摘要
为促进酵母自溶,提高酵母自溶物活性物质含量和抗氧化活性,以啤酒酵母、面包酵母和葡萄酒酵母为出发菌株,进行常温等离子诱变,通过5-溴-4-氯-3-吲哚基-磷酸盐平板筛选,获得了3株高温敏感型突变菌P-510、A-14和D-12。突变菌对高温敏感,在37℃下具有较好的自溶能力,自溶物中β-葡聚糖含量增加,且抗氧化活性提高。该研究筛选得到的高温敏感型酵母具有功能性食品的应用前景。
In order to accelerate yeast autolysis,and obtain more yeast autolysate active components and higher antioxidant activities,three thermosensitive autolytic mutants P-510,A-14 and D-12 were obtained by atmospheric and room temperature plasma(ARTP)mutagenesis plus 5-Bromo-Chloro-3-Indolyl Phosphate screening.Brewer′s yeast,baker yeast and wine yeast were chosen as parental strains.At 37℃,the mutants rapidly autolyzed.Higher content ofβ-glucan and enhanced antioxidant activities were obtained.These mutants have potential utilization in functional foods.
作者
张明芳
王金晶
钮成拓
郑飞云
刘春凤
李崎
ZHANG Mingfang;WANG Jinjing;NIU Chengtuo;ZHENG Feiyun;LIU Chunfeng;LI Qi(Key Laboratory of Industrial Biotechnology,Ministry of Education,Jiangnan University,Wuxi 214122,China;Laboratory of Brewing Science and Technology,Jiangnan University,Wuxi 214122,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第1期50-55,共6页
Food and Fermentation Industries
基金
国家自然科学基金(31571942,31771963,31601558)
关键词
酵母自溶物
高温敏感型突变菌
抗氧化活性
yeast autolysate
thermosensitive autolytic mutant
antioxidant activity
