Effects of mannan on growth and antioxidant activity of Saccharomyces cerevisiae

  • ZHU Xia ,
  • SONG Ruru ,
  • SONG Xinyuan ,
  • LI Jiechun ,
  • YANG Xueshan
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  • 1(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
    2(Gansu Key Lab of Viticulture and Enology, Lanzhou 730070, China)

Received date: 2021-02-23

  Revised date: 2021-03-25

  Online published: 2021-12-16

Abstract

Vinification is a severe environment with high sugar, high acid and low pH, and the ethanol produced by fermentation will affect the growth and metabolism of Saccharomyces cerevisiae cells. The aim of this study was to evaluate the effect of mannan on the cell viability and antioxidant metabolism of S. cerevisiae in the process of alcohol fermentation. The biomass, cell viability and antioxidant activity of S. cerevisiae were dynamically detected in simulated juice added with different concentrations of mannan during the vinification. Results showed that the mannan could significantly enhance the vitality of yeast cells in the whole growth process of S. cerevisiae (P<0.05). Compared with the control group, exogenous mannan significantly increased the adenosine triphosphatase activity and intracellular glutathione (P<0.05). Moreover, the addition of mannan removed excessive reactive oxygen species and malondialdehyde in the yeast cells and improved the antioxidant capacity of S. cerevisiae. Comprehensive analysis showed that exogenous addition of mannan with a mass concentration of 300 mg/L could effectively improve the vitality and antioxidant activity of S. cerevisiae cells.

Cite this article

ZHU Xia , SONG Ruru , SONG Xinyuan , LI Jiechun , YANG Xueshan . Effects of mannan on growth and antioxidant activity of Saccharomyces cerevisiae[J]. Food and Fermentation Industries, 2021 , 47(22) : 49 -54 . DOI: 10.13995/j.cnki.11-1802/ts.027135

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