游离高表达Mal62基因对面包酵母耐冷冻性的影响  

Effects of High-expressed Mal62 Gene on Freezing Tolerance of Baker's Yeast

作　　者：孙溪[1] 张翠英[1] 董建[1] 吴鸣月[1] 王光路[1] 肖冬光[1] 

机构地区：[1]天津科技大学生物工程学院,天津300457

出　　处：《酿酒科技》2012年第10期32-34,共3页Liquor-Making Science & Technology

基　　金：国家自然科学基金资助项目(31000043);天津市科委自然基金重点项目(10JCZDJC16700)

摘　　要：通过测定胞内海藻糖积累量、冷冻前后相对发酵力以及存活率的变化,对比游离高表达麦芽糖酶基因(Mal62)的突变株BYCPM与亲本BY14的海藻糖合成能力,研究Mal62基因游离高表达与酵母耐冷冻性之间的关系。结果表明,Mal62基因游离高表达与酵母耐冷冻性有一定的相关性,突变株耐冷冻性改善,其在烘焙产业中具有潜在商业价值。AThe relations between high-expressed Ma162 gene and freezing tolerance of baker＇s yeast were investigated through measuring the accumulating quantity of intracellular trehalose, observing the change of cell fermenting power and cell viability before and after freezing, and com- paring trehalose synthesis of parent strain BY14 and mutant strain BYCPM. The results showed that there was certain relativity between high-expressed ma/62 gene and freezing tolerance of baker＇ s yeast （freezing tolerance got improved for mutant strain）. Accordingly, the improved freezing tolerance of BYCPM may make it useful in commercial baking industry.

关 键 词：微生物 海藻糖 面包酵母 耐冷冻能力 存活率 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]