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Zygosaccharomyces rouxii Combats Salt Stress by Maintaining Cell Membrane Structure and Functionality

Journal of Microbiology and Biotechnology 2020년 30권 1호 p.62 ~ 70
 ( Wang Dingkang ) - Sichuan University College of Light Industry Textile and Food Engineering

 ( Zhang Min ) - Sichuan University College of Light Industry Textile and Food Engineering
 ( Huang Jun ) - Sichuan University College of Light Industry Textile and Food Engineering
 ( Zhou Rongqing ) - Sichuan University College of Light Industry Textile and Food Engineering
 ( Jin Yao ) - Sichuan University College of Light Industry Textile and Food Engineering
 ( Wu Chongde ) - Sichuan University College of Light Industry Textile and Food Engineering

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.

키워드

Salt stress; Zygosaccharomyces rouxii; cell membrane; structure; functionally
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