微波诱变选育适量低产SO_2啤酒酵母菌株  

Breeding of A Low-SO_2-producing Saccharomyces cerevisiae Strain for Beer Production by Microwave-induced Mutation

作　　者：王勇[1] 程殿林[1] 尹明浩[1] 王亚楠[1] 

机构地区：[1]青岛大学生物系,山东青岛266071

出　　处：《酿酒科技》2009年第11期31-34,共4页Liquor-Making Science & Technology

基　　金：山东省自然科学基金(项目批准号Y2006D05);山东省教育厅科技项目(J07YJ19-1)

摘　　要：采用微波诱变技术对啤酒酵母出发菌株SY-9进行处理,通过不同硫源鉴别培养基的反复筛选,得到适量低产SO2的菌株DS-7。发酵实验结果显示:DS-7的SO2生成量在6mg/L左右,与原始出发菌株相比产量明显降低,其遗传物质经RAPD分析,与出发菌株SY-9相比也有较大差异,是一株适量低产SO2的新菌株。Saccharomyces cerevisiae strain SY-9 was used as original strain for microwave-induced mutation and a low-SO2-producing mutant strain DS-7 was obtained through repeated screening of culture mdium of different sulfur sources. The fermentation results showed that the production quantity of SO2 by strain DS-7 was about 6 mg/L, much less than that by original strain. Besides, the genetic substances of the two strains were quite different by RAPD analysis. Accordingly, strain DS-7 was a new strain of low SO2 production.

关 键 词：微生物 啤酒酵母 诱变 二氧化硫 

分 类 号：TS262.5[轻工技术与工程—发酵工程]