文献类型：期刊文献

英文题名：Modification of the second PEP4-allele enhances citric acid stress tolerance during cultivation of an industrial rice wine yeast strain with one PEP4-allele disrupted

作者：Zhang, Hongbo[1];Shao, Feifei[1];Cong, Jianhang[1];Huang, Yan[1];Chen, Minfang[1];He, Wenxia[1];Zhang, Tao[1];Liu, Luyi[1];Yao, Mengzhou[1];Gwabin, Hannatu[1];Lin, Yingjiang[1]

机构：[1]Shaoxing Univ, Coll Life Sci, 900 Chengnandadao Rd, Shaoxing 312000, Peoples R China

年份：2021

卷号：152

外文期刊名：LWT-FOOD SCIENCE AND TECHNOLOGY

收录：SCI-EXPANDED(收录号：WOS:000696944700002)、、WOS

基金：We are grateful to Prof. Roy M. Long (Medical College of Wisconsin) for the generous gift of plasmid pSH47, and thanks to Shaoxing Yellow Rice Wine Group Co., Ltd, China for providing the yeast strain. This work was supported by National Natural Science Foundation of China (No.31301551) .

语种：英文

外文关键词：Saccharomyces cerevisiae; Second PEP4-Allele modification; Proteinase A; Citric acid stress; Cellular tolerance

外文摘要：To investigate the effect of PEP4 alleles on cellular tolerance of rice wine Saccharomyces cerevisiae against citric acid stress, one PEP4-allele disrupted strain and one PEP4-allele modified along with one PEP4-allele disrupted rice wine Saccharomyces cerevisiae strains were constructed. The PEP4-allele disruption and modification significantly decreased intracellular PrA activity, and a dose-response relationship was found between intracellular Proteinase A activity and number of intact PEP4-alleles. Under cultivation conditions whether with sufficiency or starvation of amino acid nitrogen source, the second PEP4-allele modification was all found beneficial for cellular citric acid stress tolerance of the industrial Saccharomyces cerevisiae strain SWY85. These results allude to PEP4-allele having a physiological role in the metabolic regulations correlated to citric acid tolerance in yeast cell.