富钼酿酒酵母菌株的选育及其生物学功能研究  

Selection of Molybdenum-enriched Saccharomyces cerevisiae Strain and Study on Its Biological Function

作　　者：马福荣[1] 贾乐[1] 任轩[1] 杨凤苓[1] 程成[1] 

机构地区：[1]山东农业大学生命科学学院,山东泰安271018

出　　处：《山东农业科学》2008年第6期63-65,69,共4页Shandong Agricultural Sciences

基　　金：山东省自然科学基金资助项目(Y2006D08)

摘　　要：以酿酒酵母单倍体菌株SY10作为出发菌株,采用紫外线、微波复合诱变处理其原生质体,选育出1株对钼高抗性突变株SY10-186-8,其抗性水平为400 mmol/L,是出发菌株的5.71倍。生物学功能结果表明,与出发菌株相比,该突变株拮抗紫外线、清除羟基自由基和超氧自由基能力以及黄嘌呤氧化酶活性均显著增强。经50世代培养,该突变菌株遗传稳定性良好,达90%以上。SY10 was selected as the initial strain and its protoplast was treated by UV and microwave （MV）. A mutant strain SY10 - 186 - 8 with the higher content of molybdenum was selected and its resistance level to molybdenum reached to 400 mmol/L, which was 5.71 folds higher than that of the initial strain. Its biological functions including resisting irradiation of UV and scavenging hydroxide and superoxide radical were notably improved and the activity of xanthine oxidase was higher in comparison with initial strain. The heredity of the mutant strain remained stable after 50 generations of subculture, and the genetic stability was above 90%.

关 键 词：酿酒酵母 原生质体 钼 黄嘌呤氧化酶 生物学功能 

分 类 号：Q949.326.1[生物学—植物学]