红发夫酵母原生质体形成的影响因素  

Factors Affecting the Protoplast Formation of Phaffia Rhodozyma

作　　者：田小群[1] 朱明军[1] 梁世中[1] 

机构地区：[1]华南理工大学食品与生物工程学院,广东广州510640

出　　处：《华南理工大学学报（自然科学版）》2003年第7期78-81,共4页Journal of South China University of Technology(Natural Science Edition)

基　　金：广东省自然科学基金(990671);广东省科技攻关项目(2002C1040101)

摘　　要：研究了制备红发夫酵母原生质体的影响因素.菌体的培养时间、培养温度、酵母代数、培养基装液量、酶含量、高渗溶质性质、pH值、酶解温度和酶解时间等都对原生质体的形成产生较大的影响.原生质体形成的最适条件是:0～2代酵母在15或25℃培养12～16h,装液量100 mL,用0.8 mol/L KCl作高渗稳定剂,酶含量1％,酶解温度22℃,酶解时间16 h,酶解pH 8.0.To study factors affecting the protoplast formation of Phaffia rhodozyma with PEG. Culture time,culture temperature, generation times, medium volume, enzyme concentration, property of osmotic stabilizer, pH, temperature and time of enzyme action,all of which affect the formation of protoplast greatly. The optimum conditions of protoplast formation are as follows; 0 ~2 generations cultivating at 15 or 25℃ for 12 ~ 16 h, medium volume 100 mL, osmotic stabilizer 0. 8 mol/L KCl, enzyme concentration 1% ; temperature ,time and pH for enzyme action are 22℃,16 h and 8.0 respectively.

关 键 词：红发夫酵母 原生质体形成 影响因素 

分 类 号：Q813.2[生物学—生物工程]