Scientia Agricultura Sinica ›› 2011, Vol. 44 ›› Issue (23): 4867-4873.doi: 10.3864/j.issn.0578-1752.2011.23.013

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Effect of Trehalose in Resistance of Wine Yeast to Copper Stress

 ZHAO  Yu, LI  Hai-Lan, DU  Jun, ZHAN  Ji-Cheng   

  1. 1.中国农业大学食品科学与营养工程学院，北京100083
  • Received:2011-06-24 Online:2011-12-01 Published:2011-09-22

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Abstract: 【Objective】 The accumulation circumstances of trehalose in wine yeast under copper stress and the protection for trehalose to wine yeast were studied in order to provide a theoretical basis for the research on defense mechanism of wine yeast under copper stress. 【Method】 In the present experiment, the modified model synthetic medium (MMSM) was used as yeast culture medium. Two treatment methods, direct-copper stress treatment (1.00 mmol•L-1 Cu2+) and heat shock pre-treatment (37℃, 1 h) with subsequent copper stress treatment were used to treat the S. cerevisia AWRI, S. cerevisia BH8 and S. cerevisia Freddo, respectively. Non-Cu2+ treatment was used as control. The tests determine the survival percentage of wine yeast in different treatment, the accumulation of trehalose and the enzyme activity of trehalose-6-phosphate synthase (TPS1). 【Result】 Compared with the control, 1.00 mmol•L-1 Cu2+ stress treatment increased the contents of trehalose and enhanced the TPS1 enzyme activity. Heat pre-treatment induced the accumulation of trehalose and improved the wine yeast survival percentage significantly more than direct-copper stress treatment. Among the three strains in the same treatment, S. cerevisia Freddo had the most abundant trehalose and highest wine yeast survival percentage. 【Conclusion】 Copper stress treatment could induce the accumulation of trehalose in wine yeast, which consequently serves as a protection for wine yeast under copper stress.

Key words: copper stress, wine yeast, trehalose

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