低双乙酰酿酒酵母的DNA标记研究  

Study on DNA mark of low-diacetyl Saccharomyces cerevisiae strains

作　　者：方维明[1] 杨振泉[1] 孟庆阳[2] 沈力飞[2] 汪志君[1] 

机构地区：[1]扬州大学食品科学与工程学院,浙江扬州225001 [2]扬州大学生物科学与技术学院,浙江扬州225001

出　　处：《中国酿造》2007年第12期13-17,共5页China Brewing

基　　金：江苏省攻关项目(BE2001397)

摘　　要：对15株酿酒酵母菌株的外观发酵度、双乙酰生成和还原能力进行了比较,通过随机扩增多态性DNA(RAPD)和HSP150编码基因的长度多态性对不同酿酒酵母菌株的基因组DNA分子差异进行了分析。结果显示,菌株YZU-APK和SS-05的外观发酵度分别为77.2%和76.8%,双乙酰峰值分别为0.26mg/L和0.25mg/L,并在发酵第8d均降至0.09 mg/L。在46条随机引物中筛选出的2条引物P07和P42能够扩增出具有较好多态性的RAPD指纹图谱,可以将15个酵母菌株分成9个遗传型;对细胞壁热休克蛋白HSP150编码基因的PCR扩增,并根据扩增条带长度的不同可以将15株酵母分成6个遗传型。综合2种分析结果,并对低双乙酰酿酒酵母菌株YZU-APK和SS-05进行DNA分子标记,确定了其基因型分别是(P07:1,P42:1,hsp150:1)和(P07:1,P42:5,hsp150:2)。In this paper, 15 strains of Saccharomyces cerevisiae were applied to experimental beer fermentation to compare their characteristics such as fermentation degree, diacetyl production and reduction capability. And genomic molecular differences among 15 strains were analyzed by methods of random amplified polymorphic DNA （RAPD）and polymorphism of gene encoding HSP150. The results showed that fermentation degree of yeast strains YZU-APK and SS-05 was 77.2% and 76.8%, and summit value ofdiacetyl content in the fermented liquid during the fermentation was 0.26 mg/L and 0.25 mgFL respectively, both of them could be reduced to 0.09 mg/L at the 8th day. The two random primers selected from 46 random primers tested in the experiment, named P07 and P42, could amplify better polymorphic RAPD fingerprint, which could divide 15 strains into 9 genetic types. According to different length of gene encoding HSP150 band amplified by polymerase chain reaction （PCR）, 15 strains could be divided into 6 genetic types. Considering the two analysis results, we can identify and distinguish these different yeasts by their genomic DNA differences and molecular marking low-diacetyl producing strains YZU-APK and SS-05 genetic type of which are（P07： 1, P42： 1, hspl50： 1） and（P07： 1, P42： 5, hsp150： 2） respectively.

关 键 词：酿酒酵母 双乙酰 DNA标记 

分 类 号：Q93-3[生物学—微生物学]