利用原生质体融合技术构建梨酒酵母工程菌  

Study on construction of yeast engineering strain for pear wine by protoplast fusion method

作　　者：张大为[1] 张洁[1] 洪磊东[1] 金磊[2] 高健[1] 梁芳[1] 

机构地区：[1]湖南科技大学生命科学学院,湖南湘潭411201 [2]陕西科技大学生命科学学院,陕西西安710021

出　　处：《食品工业科技》2013年第1期160-163,167,共5页Science and Technology of Food Industry

基　　金："十一五"国家科技支撑计划资助项目(2006BAD04A11-04)

摘　　要：以菌株酿酒酵母Saccharomyces cerevisiae YDJ05及产香酵母Issatchenkia orientalis YS03为融合亲本X和Y,通过原生质体融合技术构建适合梨酒酿造的酵母工程菌,研究结果表明:利用EMS诱变亲本菌株Y,得到了一株精氨酸营养缺陷型菌株,亲本菌株X和Y采用蜗牛酶液在35℃下处理100min,得到菌株X、Y的原生质体融合率分别为93.6%、94.2%,再生率分别为27.8%、31.6%。以加热的方式灭活亲本菌株X,灭活时间为14min。在以PEG为促融剂的条件下对两株菌进行原生质体融合,经过优选得到融合子DJ02,其产酒精率、产香率等指标最优,分别达到了9.87%、0.37g/L。The yeast engineering strain was structured by the protoplast fusion technology.Saccharomyces cerevisiae YDJ05 and Issatchenkia orientalis YS03 were used as the fusion parents X and Y.A arginine nutrition unfairness strain was selected by EMS mutagenesis from parents strains Y.The strains X and Y were dealt with the snail enzyme liquid in 35℃ for 100min.The best protoplast formation rate and regeneration rate were 93.6%,94.2% and 27.8%,31.6%.Inactivate strains of the parents of X with heating them in 14min.In the circumstance with PEG as promotion melting agent DJ01 ~ DJ06 six strains fusant were gotten,one of them DJ02 with the best alcohol producting rate and aroma producting rate were reached to 9.87% and 0.37g/L.

关 键 词：梨酒 酵母 原生质体融合 工程菌 

分 类 号：TS201.3[轻工技术与工程—食品科学]