酿酒酵母和马克斯克鲁维酵母原生质体制备与再生研究  

Protoplast formation and regeneration of Saccharomyces cerevisiae and Kluyveromyces marxianus

作　　者：包伟霞[1] 王静洁[1] 王晓斐[1] 陈由强[1] 许旭萍[1] 

机构地区：[1]农业部甘蔗遗传改良重点开放实验室福建师范大学生命科学学院,福建福州350108

出　　处：《中国酿造》2010年第9期42-44,共3页China Brewing

基　　金：国家"948"项目基金(2006-G37);农业公益性行业科研专项(nyhyzx07-019);福建省教育厅资助项目(JB09029)

摘　　要：研究了菌龄、酶浓度、渗透压稳定剂及酶解时间等因素对酿酒酵母菌(Saccharomyces cerevisiae)和马克斯克鲁维酵母菌(Kluyveromyces marxianus)原生质体形成与再生的影响。实验结果表明,原生质体形成与再生的最佳条件为酿酒酵母菌龄9h,采用1.5%蜗牛酶+0.5%纤维素酶,30℃酶解70min;马克斯克鲁维酵母菌龄8h,采用1.0%蜗牛酶+0.5%纤维素酶,30℃酶解时间50min;配制酶液时渗透压稳定剂采用4%氯化钠高渗缓冲液,在稀释和配制再生培养基时则采用15%的蔗糖高渗缓冲液。Effects of hypha age, enzyme concentration, stabilizer for osmotic pressure and enzymeolysis time on the protoplast formation and regeneration of Saccharomyces cerevisiae and Kluyveromyces matxianus were studied. The optimum conditions for protoplast formation and regeneration were as follows： S. cerevisiae aged at 9 h, hydrolysis with 1.5% snailase and 0.5% cellulase under 30℃for 70 min; K. marxianus aged at 8 h, hydrolysis with 1.0% snailase and 0.5% cellulase under 30℃ for 50 min; 4% NaCl for stabilization of osmotic pressure in preparation of enzymolysis solution, and 15% cane sugar solution for dilution and medium of regeneration culture.

关 键 词：酿酒酵母 马克斯克鲁维酵母 原生质体的形成与再生 

分 类 号：TS261.1[轻工技术与工程—发酵工程]