酵母突变株Y518的生理特性分析  

Analysis of physiological changes in Saccharomyces cerevisiae mutant Y518

作　　者：刘莉娟[1] 朱益波[2] 齐斌[2] 王立梅[2] 

机构地区：[1]苏州大学基础医学与生物科学学院,江苏苏州215123 [2]常熟理工学院发酵工程技术研究中心,苏州市食品生物技术重点实验室,江苏常熟215500

出　　处：《食品工业科技》2014年第11期152-154,159,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金项目资助(31171758);江苏省高校“青蓝工程”中青年学术带头人项目资助;苏州市科技发展计划项目资助(SZS201007)

摘　　要：以酿酒酵母突变株Y518为研究对象,研究其生理特性。本文比较了突变株Y518与原始菌株2-10515的平板菌落形态、在培养过程中生长量、耗糖速率、发酵液pH、酒精产量及菌体蛋白表达量等生理方面的变化规律。结果表明,与2-10515相比,Y518生长缓慢,葡萄糖消耗速率低,发酵过程中发酵液pH低,且菌体蛋白表达量高。Y518在YEPD培养基上的菌落形态与2-10515相似,菌落较小,TTC染色为白色,在非发酵型碳源培养基上几乎不生长。说明Y518生理发生改变,而且存在呼吸缺陷。The objective of this study was to analyze physiological changes of yeast mutant Y518, compared with the wild strain 2-10515.Colony morphology, growth, rate of glucose consumption, pH, production of ethanol and total protein were assayed.The results showed that Y518 grew slower and had a lower rate of glucose consumption, maintained lower pH,produced less ethanol and kept high levels of protein expression.The colony morphology of Y518 in YEPD medium was similar to that of 2-10515, but smaller.No significant growth was detected when Y518 was grown in the non- fermented carbon source.Therefore, Y518 was respiratory- deficient, and changed physically.

关 键 词：酿酒酵母 小菌落 呼吸缺陷 生理改变 

分 类 号：TS201.2[轻工技术与工程—食品科学]