多耐性酒精酵母菌的选育及特性研究  

Breeding and characteristics of Sacchromyces cerevisiae conferred multi-tolerances

作　　者：潘静[1] 王昌禄[1] 李风娟[1] 王玉荣[1] 陈勉华[1] 

机构地区：[1]天津科学大学食品工程与生物技术学院食品生物技术研究室,天津300457

出　　处：《中国酿造》2011年第5期113-116,共4页China Brewing

摘　　要：以酿酒酵母spc1,Y14,S16为出发菌株,经紫外线诱变和筛选,获得了3株对温度、乙醇浓度、pH耐性有所提高的正向突变株UVs,UV14,UV16;以这些菌株为出发菌株,进行三轮原生质体融合,最终获得了能耐受48°C,19%vol乙醇浓度和耐酸(pH 2.6)的酵母菌TT33。该突变株对温度和耐酒精能力分别提高了17.1%和58.3%。该菌株在35°C下发酵72h酒精产量为101.58g/L,比出发菌株spc1在35°C发酵液中最高乙醇浓度83.82g/L提高了21.1%。Using Sacchromyces cerevisiae strains spcl, Y14 and S16 as initial strains, 3 mutants named UVs, UV14 and UV16 with improved tolerance on temperature, ethanol and pH were achieved respectively. Furthermore, UVs, UV14 and UV16 were used as initial strains for three rounds of protoplast fusion to construct a new strain TIB3, who had tolerance on 19% vol ethanol and could grow at 48℃ or pH 2.6. The thermo and ethanol tolerance of T133 were improved by 17.1% and 58.3%, respectively. Being fermented at 35℃ for 72h, T1B3 produced 101.58g/L ethanol, which was 21.1% higher than the highest ethanol yield of initial strain spcl （83.82g/L） .

关 键 词：酿酒酵母 原生质体融合 耐高温 耐酒精 耐酸 

分 类 号：TS261.1[轻工技术与工程—发酵工程]