啤酒酵母FLO8基因敲除对酵母发酵性能的改良  

Improvement of knockout flo8 gene in brewing yeast on yeast fermentation performance

作　　者：李静怡[1] 李崎[1] 李永仙[1] 郑飞云[1] 刘春风[1] 

机构地区：[1]江南大学工业生物技术教育部重点实验室生物工程学院酿酒科学与技术研究室,江苏无锡214122

出　　处：《食品工业科技》2011年第9期194-197,202,共5页Science and Technology of Food Industry

基　　金：国家"十一五"科技支撑计划(2007BAK36B01;2008BAI63B06)

摘　　要：利用PCR介导基因中断技术,以pUG6为模板,设计含有与flo8基因两侧序列同源的长引物,构建带有卡那抗性基因(KanMX)中断盒,转化啤酒酵母G-03,获得一株转化菌G-03/f8。对转化菌G-03/f8和原菌G-03进行生理生化性能和摇瓶发酵性能比较。该菌株在实验室常规发酵中,生理性能、发酵性能基本上与出发菌株保持一致。当用酵母提前絮凝(PYF,premature yeast flocculation)值高的麦芽糖化后的麦汁接种发酵时,G-03/f8的絮凝性能与常规发酵下的絮凝性能基本一致,此时明显优于出发菌株G-03。G-03/f8的酒精度、发酵度等低温发酵指标与常规发酵相比有小幅度的下降,但明显高于此时G-03的各项发酵指标。相对于出发菌而言,G-03/f8对高PYF值的麦汁不敏感,能够保持较好的发酵性能,因此在高PYF值麦芽的利用上有良好的应用前景。To knockout of flo8 gene in industrial brewing yeast by PCR-mediated gene disruption.We obtained a deficient transformant G-03/f8 based on homologous recombination with KanMX gene,and the transformant was verified to be genetically stable.The PCR analysis showed that flo8 gene in the G-03/f8 was deleted.The properties of the transformant were investigated during flask fermentation on its fermentation routine parameters.Compared with the host strain G-03,G-03/f8 could reach the same level in growth and fermentation routine parameters.When using high PYF（premature yeast flocculation）value malt in brewing,the ethanol and fermentation degree of G-03/f8 decreased insignificantly,which was better than G-03 in the fermentation routine parameters.The G-03/f8 was insensitive to high PYF value wort,which insured the applying on it.

关 键 词：PCR介导基因中断 flo8 提前絮凝 发酵性能 

分 类 号：Q789[生物学—分子生物学]