2020 ; Vol.30-1: 62~70
|Author||Dingkang Wang, Min Zhang, Jun Huang, Rongqing Zhou, Yao Jin, Chongde Wu|
|Place of duty||College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, P.R. China,Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, P.R. China|
|Title||Zygosaccharomyces rouxii Combats Salt Stress by Maintaining Cell Membrane Structure and Functionality|
J. Microbiol. Biotechnol.2020 ;
|Abstract||Zygosaccharomyces rouxii is an important yeast that is required in the food fermentation process
due to its high salt tolerance. In this study, the responses and resistance strategies of Z. rouxii
against salt stress were investigated by performing physiological analysis at membrane level.
The results showed that under salt stress, cell integrity was destroyed, and the cell wall was
ruptured, which was accompanied by intracellular substance spillover. With an increase of
salt concentrations, intracellular Na+ content increased slightly, whereas intracellular K+
content decreased significantly, which caused the increase of the intracellular Na+/K+ ratio. In
addition, in response to salt stress, the activity of Na+/K+-ATPase increased from 0.54 to 2.14
μmol/mg protein, and the ergosterol content increased to 2.42-fold to maintain membrane
stability. Analysis of cell membrane fluidity and fatty acid composition showed that cell
membrane fluidity decreased and unsaturated fatty acid proportions increased, leading to a
101.21% rise in the unsaturated/saturated fatty acid ratio. The results presented in this study
offer guidance in understanding the salt tolerance mechanism of Z. rouxii, and in developing
new strategies to increase the industrial utilization of this species under salt stress.|
|Key_word||Salt stress, Zygosaccharomyces rouxii, cell membrane, structure, functionally|
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