微波诱变选育低产高级醇啤酒酵母菌株  

Breeding of A Low-Yield of Higher Alcohols Saccharomyces Cerevisiae Strain by Microwave-Induced Mution

作　　者：朱莉娜[1] 程殿林[1] 尹明浩[1] 王亚楠[1] 李静欣[2] 

机构地区：[1]青岛大学生物系,山东青岛266071 [2]山东农业大学生物技术系,山东泰安271018

出　　处：《青岛大学学报（工程技术版）》2011年第2期79-84,共6页Journal of Qingdao University(Engineering & Technology Edition)

摘　　要：高级醇是啤酒发酵过程中酵母正常代谢的副产物,高级醇质量分数的高低对啤酒风味有重要影响。为了适当地降低啤酒中高级醇的产量,改善啤酒的风味,采用微波诱变技术对啤酒酵母进行诱变。对出发菌株CF-1进行诱变处理,通过不同鉴别培养基进行反复筛选,得到高级醇产量低的目标菌株7种,经过遗传稳定性实验后进行发酵实验。实验结果表明,高级醇产量没有明显波动,且发现在基础性能测试中无较大差异,是适量低产高级醇啤酒酵母的新菌株。Higher alcohols is the by-product in the beer yeast fermentation process of normal metabolism,and the discretion of higher alcohols content has an important impact on beer flavor.In order to properly reduce beer higher alcohols and improve beer flavor,this experiment uses microwave mutation on saccharomyces cerevisiae for a low-yield of higher alcohols strains.Saccharomyces cerevisiae strain CF-1 was used as original strain for microwave-induced mutation and a low-yield of higher alcohols mutant strains were obtained through repeated selections.After genetic experiment of stability fermentation,it founds no fluctation of the yield of higher alcohols.Besides,the basic property of the mutant straiins has not changed greatly and they are the new strains of low-yield of higher alcohols.

关 键 词：啤酒酵母 微波诱变 高级醇 

分 类 号：TS262.5[轻工技术与工程—发酵工程]