自选菠萝果酒酵母菌的诱变育种  

Mutation Breeding of Yeast of Customize Pineapple Wine

作　　者：王玲[1] 黄和[1] 匡钰 

机构地区：[1]广东海洋大学食品科技学院 [2]云南省德宏热带科学研究所,云南德宏678600

出　　处：《食品与发酵工业》2012年第11期96-100,共5页Food and Fermentation Industries

基　　金：广东省科技计划项目(2009B020415003)资助

摘　　要：以1株自行分离的菠萝果酒酵母菌H10为出发菌株,制备原生质体后进行紫外诱变选育优良突变菌株。优化了酶法制备菠萝果酒酵母原生质体的工艺条件和紫外照射时间,并对诱变菌株进行初筛和复筛。结果表明:菌龄10 h、在酶解温度32℃、酶解液pH6.2、酶解时间90 min为原生质体制备的最佳工艺条件;最优紫外灯照射时间为150 s;诱变菌株经过初筛和复筛后,得到1株对菠萝汁发酵能力强,产香能力好,耐乙醇和SO2,遗传稳定性好,适合热带地区菠萝酒生产的的优良酵母菌株H10-15。In this research, protoplast was prepared with the initial wine yeast of a kind of automatic separated pineapple yeast H10, which was used to make UV mutagenesis to breed fine mutant strain. Process conditions and Ul- traviolet irradiation time of yeast protoplast of customize pineapple wine were studied and mutant strains were primarily and secondly screened. The results had shown that a cell age of 10h, a enzymolysis temperature of 32~C , a enzymatic hydrolysate pH of 6.2 and a enzyme digestion time of 90min were the best process conditions for protoplast preparing. The best Ultraviolet irradiation time was 150s. After primary and second screens of mutant strains, a fine yeast mutant strain NO H10-15 which suits tropical pineapple wine production with good fermentability, aroma producing ability, alcohol and SO~ resistance and genetic stability will be produced.

关 键 词：菠萝果酒酵母 原生质体 诱变育种 

分 类 号：TS261.11[轻工技术与工程—发酵工程]