酵母对无机锌的富集及其影响因素研究

在培养基中添加无机锌，利用生物转化技术，通过酵母的生命活动，将无机锌有效地富集到细胞内，研究锌离子浓度对酵母生长繁殖、细胞含锌量、锌富集率及酵母发酵力的影响，并通过控制锌离子浓度，使酵母细胞既能富集锌，又对其发酵力不产生显著的影响，以便将仍具有发酵活力的富锌酵母用于食品加工之中。研究结果表明，锌离子浓度对酵母的生长繁殖和富集能力影响较大，浓度越高，酵母细胞含锌量越大。但无机锌对酵母细胞有显著的损伤，且这种损伤是非遗传性的，当无机锌去掉后，酵母细胞形态又恢复正常。

Studies on Accumulation of Inorganic Zinc by Yeast and Effect Factors on Accumulation

Using the technique of bioconversion, i.e., accumulating inorganic zinc ions in yeast cells from culture medium to which Zn was added, the experiment described in the present thesis mainly studied the effect of Zn concentration on the growth and multiplication of the yeast, Zn content in the cells, the Zn enriched rate and fermentability of the yeast; the way to realize Zn enrichment in yeast cells without affecting their fermentability through Zn concentration controlling, so as to make use of the fermentive Zn enriched yeast to food processing. The results indicated that Zn concentration had the greatest effect on the growth multiplication and the Zn enriched rate of yeast, the higher concentration of Zn in culture medium, the greater content in yeast cell, and evident damage to yeast was observed which was cultured in a zinc containning culture medium, but the damage is non genetic. With the removal of inorganic Zn, the progeny will return to normal form.