K氏酵母与糖化酵母原生质体的形成与再生条件  

Research on Protoplast Formation and Regeneration of S.cerevisiae K and S.diastaticus

作　　者：张华山[1] 余响华[1] 李亚芳[1] 

机构地区：[1]湖北工业大学生物工程学院,湖北武昌430068

出　　处：《酿酒科技》2005年第12期29-31,共3页Liquor-Making Science & Technology

摘　　要：对影响K氏酵母及糖化酵母形成与再生的因素菌龄、酶浓度、温度、酶解时间、预处理剂的浓度和作用时间及渗透压稳定剂的选择进行了研究,确定了原生质体形成与再生的最佳条件:菌龄为14～16h,0.1%β-巯基乙醇作用10min;在30℃下,2.0%的蜗牛酶对K氏酵母酶解1.5h,对糖化酵母酶解1.0h;配制酶解液时渗透压稳定剂采用0.8MKCl,在稀释及配制再生培养基时则采用0.53M蔗糖。A series of single factor tests and orthogonal tests were done to determine the optimal conditions （including bacteria age, enzyme concentration, temperature, enzymolysis time, the concentration and action time of pretreatment agents, and the selection of osmotic pressure stabilizer） for protoplast formation and regeneration of S.cerevisiae K and S. diastaticus. The optimal condition were as follows： 14-16 h bacteria age, then 10 min 0.1% β-Mercaptoethanol action, then 1.5 h S.cerevisiae enzymolysis or 1.0 h S.diastaticus enzymolysis by 2.0 % helicase at 30 ℃, 0.8M KC1 used as osmotic pressure stabilizer in the preparation of enzymolysis solution, and 0.53 M cane sugar used in the dilution and the preparation of regeneration culture medium.

关 键 词：K氏酵母 糖化酵母 原生质体的形成与再生 

分 类 号：TS261[轻工技术与工程—发酵工程]