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 of β-glucan and enhanced antioxidant activities were obtained. These mutants have potential utilization in functional foods.
ZHANG Mingfang
,
WANG Jinjing
,
NIU Chengtuo
,
ZHENG Feiyun
,
LIU Chunfeng
,
LI Qi
. Screening of thermosensitive autolytic mutant yeasts and analysis of yeast autolysates[J]. Food and Fermentation Industries, 2020
, 46(1)
: 50
-55
.
DOI: 10.13995/j.cnki.11-1802/ts.022124
[1] 朱曼利,郭会明,洪厚胜,等.酵母抽提物的研究概况[J].中国调味品,2017,42(2):175-80.
[2] PODPORA B,SWIDERSKI F,SADOWSKA A,et al.Spent Brewer's yeast extracts as a new component of functional food[J].Czech J Food Sci,2016,34(6):554-563.
[3] 罗依雨,罗维,刘峻熙,等.啤酒废酵母自溶提取物的制备及抗氧化活性研究[J].华南师范大学学报(自然科学版),2016,48(1):89-93.
[4] TIAN X L,YANG P,JIANG W X.Effect of alkali treatment combined with high pressure on extraction efficiency of beta-D-glucan from spent Brewer's yeast[J].Waste Biomass Valorization,2019,10(5):1 131-1 140.
[5] GIOVANI G,CANUTI V,ROSI I.Effect of yeast strain and fermentation conditions on the release of cell wall polysaccharides [J].International Journal of Food Microbiology,2010,137(2-3):303-307.
[6] 李惠琳,王婧,许引虎,等.不同酵母多糖对霞多丽干白葡萄酒品质的影响[J].食品与发酵工业,2018, 44(4):147-158.
[7] MART NEZ-LAPUENTE L,APOLINAR-VALIENTE R,GUADALUPE Z,et al.Polysaccharides,oligosaccharides and nitrogenous compounds change during the aging of tempranillo and verdejo sparkling wines[J].J Sci Food Agric,2018,98(1):291.
[8] LIEPINS J,KOVACOVA E,SHVIRKSTS K,et al.Drying enhances immunoactivity of spent Brewer's yeast cell wall beta-D-glucans[J].J Biotechnol,2015,206:12-16.
[9] VIEIRA E F,DAS N J,VITORINO R,et al.Impact of in vitro gastrointestinal digestion and transepithelial transport on antioxidant and ACE-Inhibitory activities of Brewer's spent yeast autolysate[J].Journal of Agricultural and Food Chemistry,2016,64(39):7 335.
[10] 杨建梅,李红,杜金华.啤酒废酵母自溶条件的研究[J].中国酿造,2012,31(2):95-99.
[11] TANGULER H,ERTEN H.Utilisation of spent Brewer's yeast for yeast extract production by autolysis: The effect of temperature[J].Food & Bioproducts Processing,2008,86(4):317-321.
[12] BOONYEUN P,SHOTIPRUK A,PROMMUAK C,et al.Enhancement of amino acid production by two-step autolysis of spent Brewer's yeast[J].Chem Eng Commun,2011,198(12):1 594-1 602.
[13] PODPORA B, S'WIDERSKI F,SADOWSKA A,et al.Spent Brewer's yeast autolysates as a new and valuable component of functional food and dietary supplements[J].Journal of Food Processing & Technology, 2015,6(12):6-12.
[14] VIEIRA E F,MELO A,FERREIRA I M P L V O.Autolysis of intracellular content of Brewer's spent yeast to maximize ACE-inhibitory and antioxidant activities[J].LWT-Food Science and Technology,2017,82:255-259.
[15] SMART K A,CHAMBERS K M,LAMBERT I,et al.Use of methylene violet staining procedures to determine yeast viability and vitality[J].Journal of the American Society of Brewing Chemists,1999,57(1):18-23.
[16] RODRIGUEZ A,VANEECHOUTTE M.Comparison of the efficiency of different cell lysis methods and different commercial methods for RNA extraction from Candida albicans stored in RNAlater [J].BMC Microbiol,2019,19(1):94.
[17] 李晓东,牛治霞,张柏林.乳清蛋白水解物水解度3种测定方法的比较[J].中国乳品工业,2006,34(10):59-62.
[18] KOENIG S,RUHMANN B,SIEBER V,et al.Quantitative assay of beta-(1,3)-beta-(1,6)-glucans from fermentation broth using aniline blue[J].Carbohydr Polym,2017,174:57-64.
[19] 赵宇,刘珊珊,陈叶福,等.ARTP诱变以及基因组重排筛选具有耐高温性能的酿酒酵母[J].现代食品科技,2017,33(11):37-41.
[20] ALEXANDRE H,GUILLOUX-BENATIER M.Yeast autolysis in sparkling wine-a review[J].Aust J Grape Wine Res,2006, 12(2):119-127.
[21] WANG J,LI M,ZHENG F,et al.Cell wall polysaccharides: before and after autolysis of Brewer’s yeast[J].World Journal of Microbiology and Biotechnology,2018,34(9):137-144.
