酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2014年
11期
10-13
,共4页
微生物%面包酵母%耐高糖%单倍体%发酵性能
微生物%麵包酵母%耐高糖%單倍體%髮酵性能
미생물%면포효모%내고당%단배체%발효성능
microbe%baker's yeast%highsugartolerance%haploid%fermentation performance
以耐高糖面包酵母BY-6为出发菌株进行生孢培养制备单倍体，通过单倍体的分离、配型验证和PCR验证，获得6株α型单倍体，5株a型单倍体。通过比较单倍体菌株的生长和发酵性能，筛选出生长性能较好，在高糖模拟面团中产气量较大，并且在高糖面团中发酵力较高的优良单倍体菌株70a和24α，这为后续通过基因工程改造提高面包酵母的高糖耐性奠定了良好的基础。
以耐高糖麵包酵母BY-6為齣髮菌株進行生孢培養製備單倍體，通過單倍體的分離、配型驗證和PCR驗證，穫得6株α型單倍體，5株a型單倍體。通過比較單倍體菌株的生長和髮酵性能，篩選齣生長性能較好，在高糖模擬麵糰中產氣量較大，併且在高糖麵糰中髮酵力較高的優良單倍體菌株70a和24α，這為後續通過基因工程改造提高麵包酵母的高糖耐性奠定瞭良好的基礎。
이내고당면포효모BY-6위출발균주진행생포배양제비단배체，통과단배체적분리、배형험증화PCR험증，획득6주α형단배체，5주a형단배체。통과비교단배체균주적생장화발효성능，사선출생장성능교호，재고당모의면단중산기량교대，병차재고당면단중발효력교고적우량단배체균주70a화24α，저위후속통과기인공정개조제고면포효모적고당내성전정료량호적기출。
Spore-producing culture of baker's yeast BY-6 with high sugar tolerance was carried out to obtain its haploids. 6 strains of type alpha haploid and 5 strains of type a haploid were separated and identified by matching and PCR authentication. Compared with the parental strain, a-70 strain andα-24 strain were obtained based on their excellent performance in biomass, growth curve, fermentation ability in high-sugar dough, and gas production in the simulation of high-sugar dough. This study laid a good foundation for genetic breeding of baker's yeast with high sugar toler-ance in the future.
