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食品研究与开发:2020,41(8):149-152
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空气等离子体对面包酵母的生物学效应的研究
Biological Effectiveness of Bread Yeast by Air Plasma Technology
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投稿时间:2020-02-07    
中文摘要: 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。
Abstract:The effects of air plasma on temperature,pH value,cell survival rate,extracellular protein and extracellular nucleic acid content of yeast 3G-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.
文章编号:202008024     中图分类号:    文献标志码:
基金项目:石家庄学院应用型课程开发与建设项目
作者单位
韩芸娇  
肖霄  
张彬  
张媛媛  
Author NameAffiliation
HAN Yun-jiao  
XIAO Xiao  
ZHANG Bin  
ZHANG Yuan-yuan  
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