酿酒酵母子囊孢子单倍体形成和制备的研究  

Haploid formation and preparation of Saccharomyces cerevisiae ascospore

作　　者：龚熠[1] 伍时华[1] 易弋[1] 赵东玲[1] 黄翠姬[1] 

机构地区：[1]广西工学院生物与化学工程系,广西柳州545006

出　　处：《中国酿造》2011年第9期80-84,共5页China Brewing

基　　金：广西科技厅项目(桂科攻0782003-2)

摘　　要：实验研究了二倍体酿酒酵母(Saccharomyces cerevisiae)菌株GJ2008和GGFS16的孢子形成和分离条件,并获得了相应的单倍体细胞。实验结果表明,酿酒酵母GJ2008和GGFS16在McClary培养基上22℃培养7d,产孢率分别为91.46%和87.20%。在此条件下,以浓度为0.3g/L的蜗牛酶37℃水浴处理,孢子释放率分别为66.15%和67.35%。对获得的单倍体菌株进行发酵实验,并测定其酒精发酵性能,为融合实验做好铺垫。In order to obtain the haploids of Saccharomyces cerevisiae for the protoplast fusion, the conditions of sporulation and isolation of haploids of S. cerevisiae strains GGFS 16 and G J2008 were studied. The results showed that the optimum sporulation medium and incubation time of GGFS 16 and G J2008 were on McCLary medium and 7d, respectively. The optimum cultivation temperature was 22℃. Under these conditions, spore production rate of GGFS16 and G J2008 were 91.46% and 87.20%, respectively. Further study showed that spore production rate of GGFSI6 and G J2008 were 66.15% and 67.35%, respectively, when the concentration of snailase was 0.3g/L and enzymatic treatment time was 8h. Moreover, ethanol fermentation experiments of diploids of S. cerevisiae GGFS16 and GJ2008 were conducted and their fermentation performances were measured.

关 键 词：酿酒酵母 子囊孢子 单倍体 产孢条件 单倍体分离 

分 类 号：TS261.1[轻工技术与工程—发酵工程]