Trehalose could protect the typical food microorganism Saccharomyces cerevisiae cell against environmental stresses; however, the other regulation effects of trehalose on yeast cells during the fermentation are still poorly understood. In this manuscript, different concentrations (i.e., 0, 2 and 5% g/v) of trehalose were respectively added into the medium to evaluate the effect of trehalose on growth, central metabolisms and division of S. cerevisiae CEN.PK113-7D strain that could uptake exogenous trehalose. Results indicated that addition of trehalose could inhibit yeast cell growth in the presence or absence of 8% v/v ethanol stress. Exogenous trehalose inhibited the glucose transporting efficiency and reduced intracellular glucose content. Simultaneously, increased intracellular trehalose content destroyed the steady state of trehalose cycle and caused the imbalance between the upper glycolysis part and the lower part, thereby leading to the dysfunction of glycolysis and further inhibiting the normal yeast cell growth. Moreover, energy metabolisms were impaired and the ATP production was reduced by addition of trehalose. Finally, exogenous trehalose-associated inhibition on yeast cell growth and metabolisms delayed cell cycle. These results also highlighted our knowledge about relationship between trehalose and growth, metabolisms and division of S. cerevisiae cells during fermentation.

海藻糖可以保护典型的食品微生物酿酒酵母细胞免受环境压力。然而，海藻糖在发酵过程中对酵母细胞的其他调节作用仍然知之甚少。在该手稿中，将不同浓度（即0、2和5％g / v）的海藻糖分别添加到培养基中，以评估海藻糖对酿酒酵母生长，中央代谢和分裂的影响。可以吸收外源海藻糖的CEN.PK113-7D菌株。结果表明，在存在或不存在8％v / v乙醇胁迫下，添加海藻糖均可以抑制酵母细胞的生长。外源海藻糖抑制葡萄糖转运效率并降低细胞内葡萄糖含量。同时，增加的细胞内海藻糖含量破坏了海藻糖循环的稳态，并导致糖酵解上部和下部之间的不平衡，从而导致糖酵解功能障碍，并进一步抑制了正常酵母细胞的生长。此外，添加海藻糖会损害能量代谢并降低ATP的产生。最后，外源海藻糖对酵母细胞生长和代谢的抑制作用延迟了细胞周期。酿酒酵母细胞在发酵过程中。