Genome shuffling技术选育高耐性酿酒酵母  

Breeding of Saccharomyces cerevisiae with High Temperature and Ethanol Tolerance by Genome Shuffling Techniques

作　　者：陆筑凤[1] 李超[2] 王昌禄[3] 龚国利[3] 郭坤亮[1] 

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025 [2]华润雪花啤酒河北有限公司,河北廊坊065201 [3]天津科技大学食品生物技术实验室,天津300457

出　　处：《酿酒科技》2008年第7期23-25,共3页Liquor-Making Science & Technology

基　　金：贵州省优秀科技教育人才省长专项基金(黔省专合字2006102号)

摘　　要：酿酒酵母对温度和乙醇的耐受性对于茅台酒糟再利用工艺是至关重要的。通过紫外诱变方法和筛选,获得了5个耐性有所提高的正突变株,以这些菌株作为出发菌,进行连续融合,复合筛选融合子,最终获得了能耐受46℃和16%vol乙醇浓度的酵母菌。耐高温和耐酒精能力分别提高了7%和33%。经过摇瓶发酵实验后证明,该菌株在30℃下发酵4 d酒精度达13.87%vol,总酯产量为0.637 g/L,42℃下发酵4 d酒精度达5.30%vol,总酯产量为0.313 g/L。Temperature and ethanol tolerance of saccharomyces c erevisiae is of vital importance for the reuse of distiller＇s grains of Maotai Liquor. Through UV mutation and screening, five mutants with improved tolerance were obtained. Then these mutants shuffled with different phenotypes by recursive protoplast fusion. The fusants were screened under YEPD plates. Finally, new strains, capable of growing at up to 46 ℃ and 16 %vol ethanol concentration, were obtained. Its temperature and ethanol tolerance increased by 7 % and 33 % respectively. Flask fermentation experiments showed that ethanol yield of this fusant at 30℃ reached at 13.87 %vol and total esters concentration was up to 0.637 g/L and both the two indexes reached at 5.30 %vol and 0.313 g/L respectively at 42 ℃.

关 键 词：微生物 酿酒酵母 耐高温 耐乙醇 基因组改组 特性分析 

分 类 号：Q93-3[生物学—微生物学] TS261.1[轻工技术与工程—发酵工程]