耐高糖面包酵母单倍体的分离筛选  

Isolation and Screening of Haploid of Baker's Yeast with High Sugar Tolerance

作　　者：封冰[1] 张翠英[1] 肖冬光[1] 

机构地区：[1]天津科技大学生物工程学院,天津300457

出　　处：《酿酒科技》2014年第11期10-13,共4页Liquor-Making Science & Technology

基　　金：国家高技术研究发展计划(863计划)(2013AA102106);国家自然科学基金项目(31171730);教育部"长江学者和创新团队发展计划"(IRT1166)

摘　　要：以耐高糖面包酵母BY-6为出发菌株进行生孢培养制备单倍体,通过单倍体的分离、配型验证和PCR验证,获得6株α型单倍体,5株a型单倍体。通过比较单倍体菌株的生长和发酵性能,筛选出生长性能较好,在高糖模拟面团中产气量较大,并且在高糖面团中发酵力较高的优良单倍体菌株70a和24α,这为后续通过基因工程改造提高面包酵母的高糖耐性奠定了良好的基础。Spore-producing culture of baker＆#39;s yeast BY-6 with high sugar tolerance was carried out to obtain its haploids. 6 strains of type alpha haploid and 5 strains of type a haploid were separated and identified by matching and PCR authentication. Compared with the parental strain, a-70 strain andα-24 strain were obtained based on their excellent performance in biomass, growth curve, fermentation ability in high-sugar dough, and gas production in the simulation of high-sugar dough. This study laid a good foundation for genetic breeding of baker＆#39;s yeast with high sugar toler-ance in the future.

关 键 词：微生物 面包酵母 耐高糖 单倍体 发酵性能 

分 类 号：Q93-33[生物学—微生物学]