《微生物学与免疫学实验》课程教学资源（讲义）酵母子囊孢子观察

实验内容酿酒酵母及其子囊孢子的观

实验内容 酿酒酵母及其子囊孢子的观察

HistoryofYeastEgyptian(3000B.C.)madebreadandwine.However,nobodyknow what wasthemicrobeplayan important roleforthe biochemicalprocess of fermentation.......Until1857...LouisPasteurdiscoveredyeastLouisPasteur1822-1895Chen Hangzi

History of Yeast  Egyptian (3000 B.C.) made bread and wine.  However, nobody know what was the microbe play an important role for the biochemical process of fermentation. .Until 1857. Louis Pasteur discovered yeast

Yeasthasbeenusedforproteinsproductionsince1980.Forexample; Insulin,enzymes such as amylase, lipase,phosphataseIn1996,DNAsequencingofSaccharomycescerevisiaewascompleted.www.yeastgenome.org5,800geneswereidentifiedChenHangzi

 Yeast has been used for proteins production since 1980. For example; Insulin, enzymes such as amylase, lipase, phosphatase  In 1996, DNA sequencing of Saccharomyces cerevisiae was completed.  www.yeastgenome.org  5,800 genes were identified

YEAST子囊菌门（Ascomycota)酵母目(Saccharomycetales)00310.00X15 KVSaccharomycescerevisiaeChen Hangzi

YEAST Saccharomyces cerevisiae 子囊菌门（Ascomycota) 酵母目（Saccharomycetales)

懒生物类别单细胞微生物菌丝状微生物茵落特征细菌放线菌酵母菌霉菌菌含水状态主外观形态落要相互关系征胞形态特征菌落透明度与培养基结合参菌落颜色菌落正反颜色特菌落边缘征生长速度气味

含水状态 外观形态 相互关系 形态特征 菌落透明度 与培养基结合 菌落颜色 菌落正反颜色 菌落边缘 生长速度 气味 细菌 酵母菌 放线菌 霉菌

Nature of YeastWhereisyeastfoundinnature?Ontheskinsoffruitsandberries(suchasgrapes,apples,orpeaches)Inexudatesfromplants(suchasplantsapsorcacti)SomeyeastsarefoundinassociationwithsoilandinsectsChenHangzi

Nature of Yeast Where is yeast found in nature?  On the skins of fruits and berries ( such as grapes, apples, or peaches)  In exudates from plants (such as plant saps or cacti)  Some yeasts are found in association with soil and insects

Nature of YeastTemperature:12°C-40°CCooltemperature(below15°C)Stress Condition > DormancycellsWarmtemperature(15-30°C)Optimaltemperatureforrapidgrowthyeast(25-35oCHightemperature(40°C)Stress Condition → Arrest growthpH:2.8-8.0 (optimal pH4.5-5.0)(耐干)desiccationtoleranceosmotolerance(耐高渗)ChenHangzi

Nature of Yeast  Temperature: 12oC-40oC  Cool temperature (below 15oC) Stress Condition  Dormancy cells  Warm temperature (15 – 30oC) Optimal temperature for rapid growth yeast (25-35oC)  High temperature (40oC) Stress Condition  Arrest growth  pH:2.8-8.0 (optimal pH4.5-5.0)  desiccation tolerance (耐干)  osmotolerance (耐高渗)

facultativeanaerobes（兼性厌氧菌）Aerobicrespiration:CgH12O6 + 6 02 > 6 CO2 + 6 H,0Alcoholicfermentation:C,H1,O > 2 C,H,OH + 2 CO2CO,HHH-C-OH0CH,2ADPohenHangz

 facultative anaerobes（兼性厌氧菌）： Aerobic respiration： C6H12O6 + 6 O2 → 6 CO2 + 6 H2O Alcoholic fermentation： C6H12O6 → 2 C2H5OH + 2 CO2

BakingbreadItautomaticallyselectstheoptimumtemperatureineachprogramme&multiplevariationsareavallableGasisreleasedtoimprovetexture.OnhotdaysRestKneadingRestRiseRiseBakeAnaerobicrespiration inyeast:Glucose Pyruvate Ethanol+cO2ChenHangzi

 Baking bread Anaerobic respiration in yeast: Glucose Pyruvate Ethanol + CO2

Structure and life cycle of Yeastvacuolemitochondrionnucleusbudnnuclearmembranecapsulecytoplasmiccell wallmembraneChen Hangzi

Structure and life cycle of Yeast