伊豆赤沢海洋深層水から分離した酵母の酸化ス ト レス耐性に関する研究(Investigation of the oxidant stress tolerance of the yeast isolated from deep seawater in Izu-Akazawa)
- 標題
- 伊豆赤沢海洋深層水から分離した酵母の酸化ス ト レス耐性に関する研究(Investigation of the oxidant stress tolerance of the yeast isolated from deep seawater in Izu-Akazawa)
- 作者
- 野村道康 、 山田勝久、今回千秋、小林武志、寺原 猛(M. Nomura, K. Yamada, C. Imada, T. Kobayashi and T. Terahara)
- 文件屬性
- 日本研究
- 知識分類
- 食品應用
- 出版年
- 2013
- 刊名
- 海洋深層水研究
- 卷
- 14
- 期
- 2
- 頁
- P98-99
- 點閱數
- 2485
摘要
海洋深層水は低温性，清浄性などの特徴から，生菌数が非常に少ないことが知られている.我々は分子生物学的手法を用いた研究により伊豆赤沢海洋深層水(以下，DSW)中には生物量とては少ないものの，微生物群集構造とて捉えた場合，直上の表面海水中とは顕著に相違することから，DSWが有用微生物の有力な分離源として有望であることを明らかにしてきた.先の学会1)で報告したとおり，DSW中の酵母に着目して，産業上特に有用なSaccharomyces cerevisiae 3株を分離し，これらの諸性状を明らかにした.なおDSWから分離した S. cerevisiae (以下，分離株)は，陸上由来の同種(以下，基準株)と比較して耐塩性，増殖温度，経時寿命，酸化ストレス耐性などの性質が異なることを既に明らかに している。そこで，本研究では酸化ストレス耐性を中心に更なる検討を行ったので報告する.
It is known that there are few microbes from deep seawater (DSW) in lzu-Akazawa because of special environmental features such as low temperature and cleanliness. We showed that DSW is an important source for the isolation of useful microbes because they have different microbial community structures compared to surface seawater， although there are fewer organisms. As reported previously), three strains of Saccharomyces cerevisiae， which are useful especially in the industry， were isolated and investigated for their phenotypic characterization and were shown to be different compared to the Type strain from the terrestrial environment， such as salt tolerance， cultivating temperature， chronological lifespan and the ability for anti-oxidative stress. In this research， we reported the ability of these strains to produce anti-oxidative stress， which will be investigated further.
It is known that there are few microbes from deep seawater (DSW) in lzu-Akazawa because of special environmental features such as low temperature and cleanliness. We showed that DSW is an important source for the isolation of useful microbes because they have different microbial community structures compared to surface seawater， although there are fewer organisms. As reported previously), three strains of Saccharomyces cerevisiae， which are useful especially in the industry， were isolated and investigated for their phenotypic characterization and were shown to be different compared to the Type strain from the terrestrial environment， such as salt tolerance， cultivating temperature， chronological lifespan and the ability for anti-oxidative stress. In this research， we reported the ability of these strains to produce anti-oxidative stress， which will be investigated further.