定向选育氨基酸营养缺陷型苹果酒酵母突变株的研究  

Study on directional breeding of aminophenol auxotroph cider yeast mutant

作　　者：彭帮柱[1] 岳田利[1] 袁亚宏[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《西北农林科技大学学报（自然科学版）》2007年第4期96-98,104,共4页Journal of Northwest A&F University(Natural Science Edition)

基　　金：霍英东教育基金项目(200281065);农业部科技跨越计划项目(2005-4)

摘　　要：以苹果酒酵母(Saccharomyces cerevisive)1750为材料,利用甲基磺酸乙酯(EMS)对其进行诱变,定向筛选出2株氨基酸营养缺陷型突变株,利用生长谱法对缺陷型进行了鉴定、分析。结果表明,诱变菌液在基本培养基中饥饿培养3 h后,菌体浓度趋于稳定;在高氮源培养基中培养4 h后加入制霉菌素,于10 h时结束其抑制作用,能取得较好的诱变效果。该定量化的参数确定方法为营养缺陷型突变株的筛选奠定了基础。Abstract： In this paper, cider yeast （Saccharomyces cerevisiae） 1750 had been treated by ethyl methyl sulfonate（EMS）, and two aminophenol auxotrophic strains were directionaly obtained during the experiment, then the auxotrophies were identified and analysed by growth chart of nutritional need. The result showed that the cell concentration was of stabilization when induced strains were incubated for 3 hours in the minimum medium,and mycostatin should be added after 4 hours and the inhibition finished after 10 hours in the MM with high nitrogen, in this way could good effect be achieved. This quantitative method paved the way for the breeding of aminophend auxotroph matant,

关 键 词：营养缺陷型 苹果酒酵母 甲基磺酸乙酯 诱变 筛选 

分 类 号：TS201.3[轻工技术与工程—食品科学] TQ926.1[轻工技术与工程—食品科学与工程]