食品工业科技Issue(9)：194-197,202,5.
啤酒酵母FLO8基因敲除对酵母发酵性能的改良
Improvement of knockout flo8 gene in brewing yeast on yeast fermentation performance
摘要
Abstract
To knockout of flo8 gene in industrial brewing yeast by PCR-mediated gene disruption.We obtained a deficient transformant G-03/f8 based on homologous recombination with KanMX gene,and the transformant was verified to be genetically stable.The PCR analysis showed that flo8 gene in the G-03/f8 was deleted.The properties of the transformant were investigated during flask fermentation on its fermentation routine parameters.Compared with the host strain G-03,G-03/f8 could reach the same level in growth and fermentation routine parameters.When using high PYF（premature yeast flocculation）value malt in brewing,the ethanol and fermentation degree of G-03/f8 decreased insignificantly,which was better than G-03 in the fermentation routine parameters.The G-03/f8 was insensitive to high PYF value wort,which insured the applying on it.关键词
PCR介导基因中断/flo8/提前絮凝/发酵性能Key words
PCR disruption/flo8/premature yeast flocculation/fermentation performance分类
生物科学引用本文复制引用
李静怡,李崎,李永仙,郑飞云,刘春风..啤酒酵母FLO8基因敲除对酵母发酵性能的改良[J].食品工业科技,2011,(9):194-197,202,5.基金项目
国家“十一五”科技支撑计划 （）
