酿酒酵母
酵母
铜
化学
发酵
生物物理学
糖
形态学(生物学)
吸附
生物化学
生物
有机化学
遗传学
作者
Lihua Wang,Ronghua Wang,Jicheng Zhan,Weidong Huang
摘要
Summary Previous research has shown that high levels of Cu 2+ inhibit the growth of yeast and induce sluggish fermentation, resulting in a decrease in alcohol production. Little data are available on the effects of copper on the cell morphology, especially the surface elasticity of Saccharomyces cerevisiae . This work investigated the effects of Cu 2+ (0.5, 1.0 and 1.5 m m ) on the growth, surface characteristics and elasticity of two strains of S. cerevisiae in a low sugar model synthetic medium. The results indicated that high levels of Cu 2+ retarded the growth rate of S. cerevisiae and reduced the utilisation of reducing sugars. Cells showed intercellular adhesion, became small and deformed, and the surface was uneven and rough after the adsorption of Cu 2+ . The Young's modulus also decreased with an increase in the concentration of Cu 2+ , indicating that the cells had softened. This study reveals the response mechanism of S. cerevisiae under copper stress by altering cellular morphology and mechanical properties.
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