摘要
以葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)GF-23为出发菌株,对其甘油的合成代谢途径进行分析并提出育种策略。对菌株GF-23进行诱变筛选,最终得到一株耐高渗高产甘油的葡萄汁有孢汉逊酵母突变菌株GY-1。结果表明,突变菌株GY-1的耐氯化钠质量浓度达到50 g/L,在酵母浸出粉胨葡萄糖(YPD)培养基中培养2 d时,甘油产量为0.44%,是出发菌株的3.33倍;接种在葡萄汁中发酵6 d后,甘油产量达到0.49%,是出发菌株的4.45倍。葡萄发酵液中的残糖量为3.03 g/L,酒精度为3.86%vol,说明突变菌株GY-1能够适用于葡萄酒的发酵。对突变菌株连续传代5次以上,其遗传性状稳定且甘油产量均无明显变化。
Using Hanseniaspora uvarum GF-23 as original strain, its glycerol synthetic metabolic pathway was analyzed and the breeding strategies were proposed. After mutation screening, H. uvarum mutant strain GY-1 with high pervasion resistance and high-yield glycerol was obtained. The results showed that the resistant concentration of sodium chloride of mutant strain GY-1 reached 50 g/L, and the yield of glycerol was 0.44% when cultured in yeast extract peptone dextrose （YPD） medium for 48 h, which was 3.33 times that of the original strain. When the mutant strain GY-1 was inoculated in grape juice and fermented for 6 d, the glycerol yield reached 0.49%, which was 4.45 times that of the original strain, and the content of residual sugar and alcohol in grape fermentation broth were 3.03 g/L and 3.86%vol, respectively. It indicated that the mutant strain GY-1 could be applied to the fermentation of wine. The heredity characters of the mutant strains were stable serially over 5 times, and the genetic stability and glycerol yield showed no significant change.
作者
赵贝贝
刘慧燕
方海田
马若霜
王茹
李金娜
ZHAO Beibei1,2, LIU Huiyan1,2, FANG Haitian1,2, MA Ruoshuang1,2, WANG Ru1,2, LI Jinna1,2(1.Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Yinchuan 750021, China; 2.School of Agriculture, Ningxia University, Yinchuan 750021, Chin)
出处
《中国酿造》
CAS
北大核心
2018年第7期132-137,共6页
China Brewing
基金
中央财政支持地方高校改革发展资金-食品学科建设项目(2017)
关键词
葡萄汁有孢汉逊酵母
甘油
诱变
育种
途径分析
Hanseniaspora uvarum
glycerol
mutagenesis
breeding
pathway analysis
作者简介
赵贝贝（1992-），女，硕士研究生，研究方向为食品微生物育种与发酵技术。;通讯作者：方海田（1978-），男，副教授，博士，研究方向为食品微生物育种与发酵技术。
