酿酒酵母与酒类酒球菌融合子特性及分子生物学研究  

Study of the fusant between saccharomyces cerevisiae and Oenos oeni

作　　者：李华[1] 游玲[1] 刘晓晴[1] 刘延琳[1] 

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌712100

出　　处：《西北农林科技大学学报（自然科学版）》2006年第6期133-136,共4页Journal of Northwest A&F University(Natural Science Edition)

摘　　要：对酿酒酵母（Saccharomyces cerevisiae）与酒类酒球菌（0enos．oeni）的跨界融合子F-20-7进行抗生素筛选、降酸试验、生长试验等生产性能测试及相关基因鉴定研究。结果表明，氨苄青霉素对融合子的影响较小，融合子对L-苹果酸的降解率在54．06％～78．81％，在挑选出的融合子中仅有4株能够在YNB、模拟葡萄汁及天然葡萄汁中生长，其生长力较葡萄酒酵母差。PCR扩增结果显示，融合子质粒DNA中存在苹果酸-乳酸发酵的两个关键酶基因，即苹果酸乳酸酶基因MleA和苹果酸-乳酸通透酶基因MleP，测序结果表明MleP基因与GenBank中MleP基因序列的同源性高达97％，较好的解释了融合于的降酸行为。The fusant from Saccharomyces cerevisiae and Oenos. oeni was studied,including experiment of antibiotic,deacidification,growth experiment,and some interrelated genes were identified. The result indicated that,the influence of ampicillin was small ,the L-malic acid degeneration rate of the fusant was between 54.06 %-78.81% ,and only four fusants could grow in the medium of YNB,simulation grape juice and natural grape juice. Compared with the wine yeast, the growth was a little feeble. By the method of PCR amplifying,the key enzyme gene （MleA and MleP） was found in the plasmid of the fusant. The result showed that the homologous between gene MleP and the MleP gene of GenBank was up to 97% ,explaining the behavior of fusant＇s deacidification.

关 键 词：酿酒酵母 酒类酒球菌 跨界融合子 

分 类 号：Q933[生物学—微生物学]