高活力苹果酒酵母原生质体形成与再生条件研究  

Study on the conditions of protoplast formation and regeneration of high vigor cider yeast

作　　者：王林松[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5期194-198,共5页Journal of Northwest A&F University(Natural Science Edition)

基　　金：农业部科技跨越计划项目"具有循环经济属性的苹果深加工产业链关键技术集成与示范"(2005-4.1);2005年教育部新世纪优秀人才支持计划项目;陕西省科技重大专项(2006KZ09-G1);"十一五"国家科技支撑计划项目(2006BAKZ09-G1)

摘　　要：为了优化高活力苹果酒酵母原生质体的形成与再生条件,利用酶解和超声波细胞脱壁两种方法,全面考察了菌龄、酶质量浓度、酶解温度、酶解时间、超声波功率、超声波温度、超声波作用时间等因素对原生质体形成和再生的影响,并对两种方法的脱壁效果进行了比较。结果表明:①超声波法脱壁效果优于酶解法;②优化的超声波法细胞脱壁的最佳条件为:菌龄8 h,功率240 W,温度30℃,超声波作用时间30 min;③采用优化的原生质体形成与再生条件参数时,原生质体形成率达到95.21%,再生率达到30.03%。通过试验可知,超声波法较酶解法操作简单,原生质体的形成率和再生率较酶解法均有一定的提高。In order to optimize the conditions of protoplast formation and regeneration of high vigor cider yeast, the effects of cell age, enzyme mass concentration, temperature of enzymatic hydrolysis, time of enzymatic hydrolysis,power of ultrasonic,temperature of ultrasonic, treating time of ultrasonic on protoplast formation and regeneration in cider yeast were systemically analyzed by using enzymatic hydrolysis and ultrasonic methods. The results showed： ①Ultrasonic was better than enzymatic hydrolysis on getting rid of cell wall. ②The optimum conditions by ultrasonic were：cell age 8 h,power 240 W, temperature 30℃, ultrasonic treating time 30 min.③Under the optimum conditions, the formation rate of protoplast was 95.21%, and the regeneration rate of protoplast was 30.03 %. It was concluded that ultrasonic was simpler than enzymatic hydrolysis in operating,and both the formation and regeneration rate improved distinctively compared with the enzymatic hydrolysis.

关 键 词：苹果酒酵母 原生质体 酶解法 超声波法 原生质体形成 原生质体再生 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.11[轻工技术与工程—食品科学与工程]