酵母原生质体制备、融合及高产β-胡萝卜素融合子的筛选  

Preparation and Fusion of Yeast Protoplasts and Screening of Fusants with High Yield of β-Carotene

作　　者：王岁楼[1] 王海翔[1] 杨志萍[1] 吕春晖[1] 步芬[1] 

机构地区：[1]中国药科大学药学院,江苏南京210009

出　　处：《食品科学》2013年第9期99-103,共5页Food Science

基　　金：国家自然科学基金面上项目(31071590)

摘　　要：为提高黏红酵母NR-98(生长温度28℃较高,但β-胡萝卜素产量较低)β-胡萝卜素发酵的产率,将其与法夫酵母Ph-1(β-胡萝卜素产量较高,但生长温度只有20℃)进行了原生质体融合。通过研究两种酵母菌原生质体制备、再生及融合的影响因素,最终筛选出了既能在28℃较高温度下生长、β-胡萝卜素产量又高于两出发菌株的具有遗传稳定性的融合子R-5,其β-胡萝卜素产量不仅比黏红酵母NR-98提高了53.33%,而且比法夫酵母Ph-1也提高了27.42%,达到9.20mg/L。The protoplast fusion technique between R.glutinis NR-98 and Phaffia rhodozyma Ph-1 was studied.The strain NR-98 could grow at 28 ℃,but had a lower yield of β-carotene.In contrast,the strain Ph-1 had high yield of β-carotene,but could not grow at 28 ℃.The results of fusion experiments showed that the fusant R-5 revealed the parent strain properties of thermotolerance and β-carotene yield.When using glucose as substrate at 28 ℃,the fusant R-5 had a high β-carotene yield up to 9.20 mg/L,with the enhancement of 27.42% and 53.33% when compared with strain Ph-1 and strain NR-98,respectively.The genetic quality of fusant R-5 was good as confirmed by stability experiments.

关 键 词：酵母 原生质体融合 Β-胡萝卜素 

分 类 号：TS261.15[轻工技术与工程—发酵工程]