摘要
研究空气等离子体对面包酵母3G-28菌液的温度、pH值、细胞存活率、胞外蛋白和胞外核酸含量的影响。试验结果发现,作用5 min时,酵母细胞存活率为29.797%,菌液温度的上升和pH值的下降并未影响菌落的生长情况;同时,胞外蛋白含量较初始值增加了1.5倍,同时胞外核酸含量增加2倍左右。推断空气等离子在试验过程中产生的活性氧,是造成酵母3G-28细胞损伤和死亡的主要原因。
The effects of air plasma on temperature,pH value,cell survival rate,extracellular protein and extracellular nucleic acid content of yeast 3 G-28 were studied.The experimental results showed that after 5 min of treatment,the survival rate of yeast cells was 29.797%and the growth of bacterial colonies was not affected by the increase of temperature of bacterial solution and the decrease of pH value.Meanwhile,the extracellular protein content increased by 1.5 times compared with the initial value,and the extracellular nucleic acid content increased by about 2 times.It is concluded that the reactive oxygen species produced by air plasma during the experiment was the main cause of the damage and death of yeast 3G-28 cells.
作者
韩芸娇
肖霄
张彬
张媛媛
HAN Yun-jiao;XIAO Xiao;ZHANG Bin;ZHANG Yuan-yuan(College of Chemical Technology,Shijiazhuang University,Shijiazhuang 050035,Hebei,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第8期149-152,165,共5页
Food Research and Development
基金
石家庄学院应用型课程开发与建设项目。
关键词
空气等离子体
面包酵母
生物学效应
存活率
活性氧
air plasma
baker’s yeast
biological effectiveness
survival curve
active oxygen
