响应面法优化酿酒酵母产孢培养基及单倍体的鉴定  

Optimization of Saccharomyces cerevisiae Sporulation Mediums by Response Surface Method and the Identification of Haploid

作　　者：汤二将[1,2,3] 邓朝霞[1,2,3] 张晓敏[1,2,3] 黄祖新[1,2,4,3] 陈由强[1,2,4,3] 陈如凯[2] 

机构地区：[1]福建师范大学生命科学学院,福建福州350108 [2]农业部甘蔗生理生态与遗传改良重点开放实验室,福建福州350108 [3]教育部工业微生物工程研究中心,福建福州350108 [4]发育与神经生物学重点实验室,福建福州350108

出　　处：《酿酒科技》2012年第6期36-40,共5页Liquor-Making Science & Technology

基　　金：国家现代农业产业技术体系建设专项资金资助(CARS-20-4-4);福建省教育厅资金资助项目(JK2010013);(03BC727)

摘　　要：采用响应面法对酿酒酵母4608菌种的产孢培养基进行了优化。用Plackett-Burman方法对影响培养各因素的效应进行评价,筛选出有显著效应的3个因素:酵母膏、蛋白胨和葡萄糖;通过中心组合实验及响应面分析优化此3个主要因素。采用优化后的条件,酵母膏2.8 g/L,蛋白胨1.2 g/L,葡萄糖0.48 g/L,经培养验证,实测值与预测值间有-0.58%的偏差,实际酵母产孢率为44.12%,比优化前的产孢率提高了60.4%。利用PCR技术检验酵母的单倍体,验证了酵母的交配型,方法准确、迅速。The sporulative mediums of Saccharomyces cerevisiae 4608 strains were optimized by response surface method.The factors influencing strains culture were evaluated by Plackett-Burman method,and then three remarkable influencing factors including yeast extract,peptone and glucose were selected,then the three main factors were optimized by central composite design（CCD） and response surface method.The optimized results were as follows： yeast extract was 2.8 g/L,peptone was 1.2 g/L,and glucose was 0.48 g/L.The following culture suggested that the deviation between measured value and predictive value was-0.58 %,the practical sporulation rate was 44.12 %,increasing by 60.4 % than the sporulation rate of the pre-optimization.PCR technology was applied to test yeast haploid and to verify yeast mating type,which was accurate and rapid.

关 键 词：微生物 酿酒酵母 单倍体 产孢条件优化 响应面法 PCR 

分 类 号：TS261.11[轻工技术与工程—发酵工程]