基因组重排选育优良发酵性能的高浓酿造啤酒酵母  

Breeding brewing yeast with improved fermentation performance inhigh-gravity beer fermentation by genome shuffling

作　　者：张亚萌 王金晶[1,2] 钮成拓 郑飞云[1,2] 刘春凤 李崎[1,2] ZHANG Yameng;WANG Jinjing;NIU Chengtuo;ZHENG Feiyun;LIU Chunfeng;LI Qi(Key Laboratory of Industrial Biotechnology,Ministry of Education,School of Biotechnology Jiangnan University,Wuxi 214122,China;Laboratory of Brewing Science and Technology,School of Biotechnology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学生物工程学院,工业生物技术教育部重点实验室,江苏无锡214122 [2]江南大学生物工程学院,酿酒科学与工程研究室,江苏无锡214122

出　　处：《食品与发酵工业》2023年第19期97-104,共8页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31771963)。

摘　　要：高浓酿造技术是啤酒工业中常用的生产技术,选育发酵性能优良的高浓酿造啤酒酵母具有重要的生产意义。以啤酒酵母(Saccharomyces pastorianus)G03为出发菌株,利用基因组重排技术,结合杜氏小管产气实验、菌株耐受性测试、三角瓶发酵实验三轮筛选,选育高效发酵的高浓酿造啤酒酵母。G03经过了常压室温等离子体诱变处理和两轮递推式原生质体融合,最终获得了发酵速度及真正发酵度均提高的菌株F2-123,且主要风味成分的含量没有受到明显影响。F2-123传代发酵性能稳定,啤酒发酵实验结果表明其在24°P麦汁中、11℃发酵周期为11 d,与出发菌株G03相比,F2-123发酵周期缩短了1 d,酒精度提高了8.9%,真正发酵度提高了6.5%,其他风味物质没有明显差异。该研究获得的菌株在啤酒高浓酿造生产中具有一定的应用潜力。High-gravity brewing technology is a common production technology in the beer industry.It is of great production significance to breed high-gravity brewing yeast with excellent fermentation performance.A brewer’s yeast G03(Saccharomyces pastorianus)was improved by genome shuffling.Three rounds of screening were carried out to obtain brewer’s yeast with efficient fermentation ability.They were Durham’s tube gas production test,strain tolerance test,and triangular flask fermentation test.G03 was subjected to atmospheric room temperature plasma mutagenesis and two rounds of recursive protoplast fusion,and finally,the strain F2-123 with increased fermentation rate and fermentation attenuation was obtained,and the content of the main flavor components was not significantly affected.The fermentation performance of F2-123 was stable during the passaged culture.The beer fermentation test of 24°P wort at 11℃showed that:the fermentation period of F2-123 was 11 d,which was 1 d shorter than that of the starting strain G03;the alcohol content increased by 8.9%;the real attenuation increased by 6.5%,and there was no significant change in other flavor components.The strain of this study has some potential for application in actual beer production.

关 键 词：高浓酿造 啤酒酵母 基因组重排 发酵能力 风味 

分 类 号：TS262.5[轻工技术与工程—发酵工程]