MAT-α型单倍体酿酒酵母Z5的制备及其发酵特性分析  

Preparation of MAT-αtype haploid Saccharomyces cerevisiae Z5 and analysis of its fermentation characteristics

作　　者：尹紫良 王长丽 葛菁萍[1,2] YIN Ziliang;WANG Changli;GE Jingping(Engineering Research Center of Agricultural Microbiology Technology,Ministry of Education,Heilongjiang University,Harbin 150080,China;Heilongjiang University Key Laboratory of Microbiology,College of Life Sciences,College of Heilongjiang Province,Harbin 150080,China)

机构地区：[1]黑龙江大学农业微生物技术教育部工程研究中心,黑龙江哈尔滨150080 [2]黑龙江大学生命科学学院,黑龙江省普通高校微生物重点实验室,黑龙江哈尔滨150080

出　　处：《中国酿造》2020年第11期92-96,共5页China Brewing

基　　金：国家自然科学基金项目(31570492)。

摘　　要：为制备一株具有明显代谢特征的MAT-α型单倍体酿酒酵母(Saccharomyces cerevisiae)菌株,该研究采用随机孢子分离、MAT-聚合酶链式反应(MAT-PCR)、倍性杂交实验和连续传代培养等方法对二倍体S.cerevisiae W5(MATa/α)进行单倍体菌株的分离鉴定和制备,并从其代谢产物和代谢关键酶活性水平分析了该菌株的发酵性能。结果表明,在相同发酵条件下单倍体菌株Z5(MAT-α)的乙醇最大质量浓度为(37.66±1.34)g/L,较菌株W5的乙醇最大质量浓度(48.65±2.39)g/L下降了22.59%,但乙酸和乙偶姻的质量浓度却分别提高了57.89%和66.67%。虽然菌株Z5较W5的乙醇脱氢酶(ADH)酶活性明显下调了12.12%,但菌株ILV2和BDH1的酶活性却分别提高了25.0%和33.33%,获得了理想的单倍体菌株。In order to prepare a strain of MAT-αtype Saccharomyces cerevisiae haploid,which had significant metabolic characteristics,the haploid strain was isolated from diploid S.cerevisiae W5(MATa/α),and identified by random spore analysis,MAT-polymerase chain reaction(MAT-PCR),ploidy hybridization experiment and continuous passage culture.Ultimately,the fermentation performance and metabolite key enzyme activity of the selected haploid strains were analyzed.The results showed that the haploid strain Z5(MAT-α)showed the highest ethanol production of(37.66±1.34)g/L under the same fermentation conditions,which was 22.59%lower than strain W5(48.65±2.39)g/L,whereas the yields of acetic acid and acetoin were increased by 57.89%and 66.67%,respectively.Meanwhile,although the ethanol dehydrogenase activity of strain Z5 was significantly decreased by 12.12%compared with that of strain W5,the enzyme activity of strain ILV2 and BDH1 was increased by 25.0%and 33.33%,respectively.The ideal haploid strain was obtained.

关 键 词：酿酒酵母 单倍体制备 代谢分析 关键酶活性 

分 类 号：TS261.1[轻工技术与工程—发酵工程]