通过修饰ALD_6基因降低啤酒酵母产乙酸量  

Gene Deletion to Decrease Acetic Acid Yield of Saccharomyces Cerevisiaes

作　　者：陆晓慧[1] 王德良[2] 傅力[1] 赵传仕[1] 

机构地区：[1]新疆农业大学食品科学学院,新疆乌鲁木齐830052 [2]中国食品发酵工业研究院,北京100027

出　　处：《酿酒科技》2007年第3期41-44,共4页Liquor-Making Science & Technology

摘　　要：酿酒酵母中乙醛脱氢酶(ALD6)活性的高低控制着啤酒中乙酸含量的多少。通过醋酸锂一步转化法,将一段对遗传霉素有抗性的DNA片段转入酵母细胞中,与ALD6基因的ORF(open reading frames)进行同源重组,经过抗性筛选得到ald6基因突变菌。通过筛选、验证、驯化获得一株性能稳定的ald6基因缺陷型突变菌。The activity of aldehyde dehydrogenase （ALD6） ofsaccharomyces cerevisiaes controls the content of acetic acid in beer. By the use of the method of lithium acetate transformation, one segment of DNA fragment resistant to geneticin was transformed into yeast cells, and homologous-reconstruction with the ALD6 gene of ORF （open reading frames）was then carried out.The obtained mutants were selected out by the way of resistance to geneticin and then domesticated by wort for multiple times, and finally the content of acetic acid of fermented samples were measured to obtain a ALD6 gene defection mutant of stale properties （ the content of acetic acid produced by such mutant was far lower than that by the original yeast）. （Tran. by YUE Yang）

关 键 词：微生物 酿酒酵母 乙醛脱氢酶 基因敲除 

分 类 号：TS262.5[轻工技术与工程—发酵工程]