【摘要】 该研究考察硫胺素（VB₁）添加对鲁氏接合酵母（Zygosaccharomyces rouxii）高盐适应性的影响。结果表明,与不添加VB₁的鲁氏接合酵母细胞相比,添加5 g/L硫胺素,可以使鲁氏接合酵母在含180 g/L NaCl的YEPD培养基中生长的延滞期缩短12 h,生物量提高7.1%;乙醇产量提高62.5%;香味物质苯乙醇含量提高35.3%;使菌株在延滞期的胞内甘油积累时间提前,胞外甘油合成量增加,胞内海藻糖分解代谢加快;在对数生长中期,胞内Na⁺/K⁺比率降低,细胞膜上Na⁺/K⁺-三磷酸腺苷（ATP）酶活性增加,高饱和度脂肪酸合成比例增加。研究表明,额外添加一定量的硫胺素通过影响鲁氏接合酵母（Z. rouxii）的生理代谢过程,使菌株更快更好的适应高盐环境,提高香气物质苯乙醇产生量。更多还原

【Abstract】 The effect of thiamine（VB₁） addition on the high-salt adaptability of Zygosaccharomyces rouxii was investigated. The results showed that compared with the Z. rouxii cell without thiamine addition, the addition of thiamine 5 g/L could shorten the lag period of growth of Z. rouxii in YEPD medium containing Na Cl 180 g/L compared with VB₁-free Z. rouxii cells by 12 h, and the biomass increased by 7.1%, ethanol production increased by 62.5%, aroma substance of phenylethanol content increased by 35.3%. The intracellular glycerol accumulation time of the strain in the lag phase was advanced, the extracellular glycerol synthesis increased, and the intracellular trehalose catabolism was accelerated. The intracellular Na⁺/K⁺ ratio decreased, the Na⁺/K⁺-ATPase activity on the cell membrane increased, and the ratio of high-saturation fatty acid synthesis increased in the middle of logarithmic growth. Studies showed that the addition of a certain amount of thiamine could affect the physiological and metabolic processes of Z. rouxii, so that the strain could adapt to the high-salt environment faster and better, and increase the production of the aroma substance phenylethanol.更多还原