酿酒酵母单倍体的分离及其产硫化氢特性  

Isolation and Hydrogen Sulfide Formation of Haploid Strains of Saccharomyces cerevisiae

作　　者：刘美玲[1] 刘延琳[1,2] 

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌712100 [2]陕西省葡萄与葡萄酒工程技术研究中心,陕西杨凌712100

出　　处：《食品科学》2013年第21期136-139,共4页Food Science

基　　金：国家自然科学基金项目(31271917);西北农林科技大学基本科研业务费专项(22050205);国家现代农业(葡萄)产业技术体系建设专项(CARS-30-jg-3)

摘　　要：为了对中国野生酿酒酵母菌株产硫化氢的遗传学背景进行研究，对4株野生酿酒酵母进行了随机孢子分离，并通过BIGGY琼脂对分离到的单倍体及其二倍体亲本的硫化氢产生特性进行研究。结果表明：野生酿酒酵母的产孢率普遍较低，为19.01%～43.41%。4株二倍体亲本均高产硫化氢，但获得的15株单倍体菌株产硫化氢情况各不相同，其中有4株高产菌株，5株中产菌株，6株低产菌株。获得的单倍体是进一步研究酿酒酵母产硫化氢的遗传基础和代谢机制的重要材料。In order to study the genetic backgrounds of hydrogen sulfide production in Chinese wild Saccharomycescerevisiae, 4 wild yeast spores were randomly separated and isolated using BIGGY agar. The characteristics of hydrogensulfide formation in haploids and diploids were studied. Results showed that all the tested wild strains had low sporulationrate ranging from 19.01% to 43.41%. All the diploid parents showed high capability for H2S production but at varying levels.Among the 15 haploid strains, 4 were classified as high yield strains, 5 as middle yield strains and 6 as low yield strains. Thescreened haploid strains were important materials for further study of genetic background and metabolic mechanism of H2Sproduction in Saccharomyces cerevisiae. The results of our study are expected to provide useful references for exploration offuture genetic resource and cultivation of new strains.

关 键 词：酿酒酵母 随机孢子分离 单倍体 硫化氢 

分 类 号：TS261.1[轻工技术与工程—发酵工程]