面包酵母自交提升耐高糖发酵力的研究  

Improvement of fermentation capacity with high sugar tolerance by Baker's yeast selfing

作　　者：孙雅芳 王龙 郭天芬 陈莉婷 覃先武[1] SUN Yafang;WANG Long;GUO Tianfen;CHEN Liting;QIN Xianwu(Hubei Provincial Key Laboratory of Yeast Function,Angel Yeast Co.,Ltd.,Yichang 443000,China)

机构地区：[1]安琪酵母股份有限公司酵母功能湖北省重点实验室,湖北宜昌443000

出　　处：《中国酿造》2022年第2期107-112,共6页China Brewing

基　　金：湖北省重点研发计划(2021BCA141)。

摘　　要：用工业耐高糖面包酵母BH3制备了102株单倍体,通过四分体分析发现,控制生物量和耐高糖发酵力的主效基因在此菌株中是杂合的,并且控制生物量的主效基因和控制接合型的基因MAT极大可能是连锁的。结果表明,通过自交和人工选择相结合的方式,筛选出耐高糖且发酵活力优良的18株单倍体,构建27个交配组合,其中有11个组合的自交菌株高于亲本的耐高糖发酵力水平,最高能达到亲本水平的116.73%,体现出菌株BH3在自交系选育上有进步空间。102 haploids were prepared with industrial baker's yeast BH3 with high sugar tolerance.The tetrad analysis revealed that the main genes of controlling biomass and fermentation activity with high sugar tolerance in the strain were heterozygous,and the major gene of controlling biomass and the gene MAT of controlling conjugation type were most likely linked.The results shown that 18 haploids with excellent high sugar-tolerant fermentation activity were screened,and 27 mating combinations were constructed through the combination of selfing and artificial selection.Among them,11 combinations of selfing strains had higher fermentation activity with high sugar tolerance than their parents,which could reach 116.73%of the parental level,indicating that the strain BH3 had room for improvement in inbred line breeding.

关 键 词：面包酵母 高糖耐性 发酵活力 自交 四分体分析 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]