复合诱变选育低产尿素黄酒酵母  

Complex Mutation Breeding of Low-urea-yield Yellow Rice Wine Yeast

作　　者：王德良[1] 王晓娟[2] 傅力[2] 宋绪磊[1] 李建飞[1] 

机构地区：[1]中国食品发酵工业研究院酿酒部,北京100027 [2]新疆农业大学食品科学学院,新疆乌鲁木齐830052

出　　处：《酿酒科技》2009年第8期17-21,24,共6页Liquor-Making Science & Technology

基　　金：十一五国家科技支撑计划项目(2007BAK36B02-1)-我国优势传统食品制造业关键技术研究与应用-优势传统白酒;黄酒类制造业关键技术与应用

摘　　要：通过He-Ne激光和亚硝基胍复合诱变黄酒酵母HJ1615,从中筛选分离得到4株产尿素量远低于亲株的新菌株。对这4株突变株进行发酵栓实验,并测定其发酵综合性能,其中菌株HJ1615-d4在发酵力、总酸、酒精度以及风味物质等综合指标方面保持了亲株的优良性状,同时产尿素的量为15.41mg/L,低于出发菌株产尿素量50%以上。通过5代以上发酵实验,其遗传性状稳定。The original yeast stain HJ 1615 was mutagenized by He-Ne laser and NTG complex treatment, and 4 low-urea-yield mutants were obtained. The mutants were fimher screened through repeated fermentations as well as the measurement of their physical properties. The results showed that some major fermentation indexes of strain HJ161S-d4 such as alcoholicity, fermenting power,total acids and flavoring components etc. were almost the same as those of the original strain. However, its urea yield was only 15.41 mg/L, louer 50 % than that of the original strain. Besides, it had stable genetic stability even after 5 generations through fermentation experiments.

关 键 词：微生物 黄酒酵母 HE-NE激光 亚硝基胍 发酵性能 

分 类 号：TS261.11[轻工技术与工程—发酵工程]