产γ-氨基丁酸酿酒酵母CLNJ1的鉴定及基因组改组选育研究  

Identification and genome shuffling breeding of Saccharomyces cerevisiae CLNJ1 producing γ-aminobutyric acid

作　　者：迟燕平[1] 路雅雯 王景会[1] 李达[1] 苏颖[1] 牛红红[1] 苗新宇 孙慕白 华梅 CHI Yanping;LU Yawen;WANG Jinghui;LI Da;SU Ying;NIU Honghong;MIAO Xinyu;SUN Mubai;HUA Mei(Institute of Argo-food Technology,Jilin Academy of Agricultural of Science,Changchun 130033,China)

机构地区：[1]吉林省农业科学院农产品加工研究所,吉林长春130033

出　　处：《食品与发酵工业》2023年第17期31-36,共6页Food and Fermentation Industries

基　　金：吉林省中青年科技创新创业卓越人才(团队)项目(创新类)(20210509029RQ)。

摘　　要：该研究采用基因组改组技术对筛选鉴定的产γ-氨基丁酸酵母进行选育,提高γ-氨基丁酸产量,并对改组后的菌株进行了安全性评价。结果表明,筛选出的产γ-氨基丁酸菌株CLNJ1为酿酒酵母Saccharomyces cerevisiae,产量为1.72 g/L。对菌株CLNJ1进行LiCl诱变,得到菌株CLNJ1-Y,γ-氨基丁酸产量为5.96 g/L,比出发菌株CLNJ1的γ-氨基丁酸产量提高247%。对菌株CLNJ1-Y进行基因组改组得到菌株CLNJ1-YC,γ-氨基丁酸产量为12.28 g/L,比出发菌株CLNJ1提高614%。改组菌株进行菌株溶血试验和抗生素敏感性试验,CLNJ1-YC没有溶血环出现,无溶血性,对大多数抗生素均敏感,菌株安全性良好。酿酒酵母CLNJ1通过基因组改组后可以提高γ-氨基丁酸产量,具有较好的应用开发价值,为其作为一种功能因子应用于食品和医药行业奠定理论基础和技术支持。The breeding of Saccharomyces cerevisiae CLNJ1 producing high γ-aminobutyric acid(GABA)will provide theoretical basis and technical support for applying to food and pharmaceutical industries.The CLNJ1 was bred by genome shuffling to improve yield of GABA,and then the safety of the fusion strain was evaluated.The CLNJ1 was identified as Saccharomyces cerevisiae,and its GABA yield was 1.72 g/L.The GABA yield of CLNJ1-Y breeding by LiCl 2 mutagenesis with CLNJ1 was 5.96 g/L,which was 247% as much as CLNJ1.The GABA yield of CLNJ1-YC breeding by genome shuffling with CLNJ1-Y was 12.28 g/L,which was 614% as much as CLNJ1.Hemolysis and antibiotic sensitivity tests were studied for CLNJ1-YC,and the result showed that CLNJ1-YC had no hemolytic activity and was sensitive to the most antibiotics.The S.cerevisiae CLNJ1 can improve the yield of GABA after genome shuffling,and which has good application prospects.

关 键 词：酿酒酵母CLNJ1 Γ-氨基丁酸 鉴定 诱变 基因组改组 

分 类 号：TQ922[轻工技术与工程—发酵工程]