原生质体电融合法构建葡萄酒降酸酵母的研究  

Research on the Construction of Malic acid-degradation Wine Yeast by Protoplast Electrofusion Method

作　　者：许俊艳[1] 高年发[1] 张悦[1] 孙晓雯[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300457

出　　处：《酿酒科技》2008年第1期48-51,共4页Liquor-Making Science & Technology

摘　　要：以发酵性能优良的葡萄酒酵母F83和具有降解苹果酸能力的酒类酒球菌作为亲本菌株,进行电融合,构建发酵性能良好且具有降解苹果酸能力的葡萄酒酵母菌株。结果表明,两亲本菌株原生质体电融合的最佳条件为:交变电压55 V,交变电场频率1000 kHz,脉冲宽度30μs,脉冲个数5个。共获得13株融合株,其中10号融合子发酵、降酸性能较佳。Grape wine yeast F83 of good fermenting performance and oenococcus oeni of malic acid-degradation capability were used as parant strains to construct malic acid-degradation wine yeast by protoplast electrofusion method. The experimental results suggested that the optimum technical parameters were summed up as follows： alternating impulse voltage 55V, alternating impulse frequency 1000 kHz, impulse width 30 μs, and impulse number 5. As a result, 13 fusants were obtained, among which the 10th fusant had the best malic acid-reducing capability and the best fermenting performance.

关 键 词：微生物 葡萄酒酵母 酒类酒球菌 原生质体电融合 降酸 融合子 

分 类 号：TS261.1[轻工技术与工程—发酵工程]