地瓜生粉培养高产酵母菌诱变条件的实验研究  

Study on Mutation Conditions of High Alcohol-producing Yeast Fermenting Sweet Potato Meal Medium

作　　者：徐晓雪[1] 李润国[2] 董国斌[2] 单红飞[2] 

机构地区：[1]中国医科大学生物芯片中心,辽宁沈阳110001 [2]沈阳师范大学化学与生命科学学院,辽宁沈阳110034

出　　处：《食品科学》2009年第5期187-189,共3页Food Science

基　　金：国家自然科学基金项目(30570445);辽宁省教育厅A类攻关项目(2004D238)

摘　　要：以地瓜生粉作为培养基的主要成分,为酵母菌的生长提供碳源,运用紫外线照射培养出的酵母菌,使其发生突变,经过初筛、复筛、驯化,培养出一株高产酒精的突变酵母菌S604(紫外线照射时间为60s,筛选4轮),并通过正交试验筛选出最优化培养基,在最优化培养基上培养突变菌株,测得其产酒精量比FCC2129高。In this study, sweet potato meal was chosen as the principal constitute of culture medium to provide carbon source for the growth of yeast (Saccharomyces cerevisiaes). The mutation of original yeast was induced by UV radiation. After primary screening, secondary screening and domestication, a mutant of high alcohol-producing yeast S604 was obtained via 60-s UV radiation and 4-round screening. Then the culture medium composition of the mutant strain was optimized by orthogonal test. The fermntation experimen...

关 键 词：酵母菌 诱变 酒精 正交试验 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]