酿酒酵母和酒类酒球菌原生质体制备与再生的条件优化  

Method optimization on protoplast preparation and regeneration of Saccharomyces cerevisiae and Oenococcus oenos

作　　者：高年发[1] 张颖[1] 

机构地区：[1]天津市工业微生物重点实验室天津科技大学生物工程学院,天津300222

出　　处：《中国酿造》2006年第12期13-16,共4页China Brewing

摘　　要：应用正交设计,研究酶解时间、酶浓度和酶解温度对酿酒酵母和酒类酒球菌原生质体制备和再生的影响。实验结果表明,酶解浓度对原生质体制备和再生的影响最大。最优组合条件为当蜗牛酶浓度为20g/L,酶解温度为37℃和酶解时间为20min时,酿酒酵母原生质体的制备率为88.4%,再生率为32.5%。当溶菌酶浓度为1mg/mL、酶解温度为37℃和酶解时间为20min时,酒类酒球菌原生质体的制备率为87.5%,再生率为31.2%。The effects of enzymolysis time, enzyme concentration and reaction temperature on protoplast preparation and regeneration of Saccharomyces cerevisiae and Oenococcus oenos were studied by orthogonal test. The results showed that the enzyme concentration has highest influence on protoplast preparation and regeneration. And the optimum conditions were obtained. In details, the protoplast yield and regeneration rate of S. cerevisiae were 88.4% and 32.5% respectively when 20g/L helicase was added at 37℃ for 20 min; and the protoplast yield and regeneration rate of O. oenos were 87.5% and 31.2% respectively when 1mg/mL lysozyme was added at 37℃ for 20 min.

关 键 词：酿酒酵母 酒类酒球菌 原生质体 正交试验 

分 类 号：Q813[生物学—生物工程]