食品工业科技2013，Vol.34Issue(1)：160-163,167,5.
利用原生质体融合技术构建梨酒酵母工程菌
Study on construction of yeast engineering strain for pear wine by protoplast fusion method
摘要
Abstract
The yeast engineering strain was structured by the protoplast fusion technology. Saccharomyces cerevisiae YDJ05 and Issatchenkia orientalis YS03 were used as the fusion parents X and Y.A arginine nutrition unfairness strain was selected by EMS mutagenesis from parents strains Y.The strains X and Y were dealt with the snail enzyme liquid in 35℃ for 100min.The best protoplast formation rate and regeneration rate were 93.6% ,94.2% and 27.8% ,31.6%,Inactivate strains of the parents of X with heating them in 14mialn the circumstance with PEG as promotion melting agent DJ01~ DJ06 six strains fusant were gotten, one of them DJ02 with the best alcohol producting rate and aroma producting rate were reached to 9.87% and 0.37g/L.关键词
梨酒/酵母/原生质体融合/工程菌Key words
pear wine/yeast/protoplast fusion/engineering strain分类
轻工纺织引用本文复制引用
张大为,张洁,洪磊东,金磊,高健,梁芳..利用原生质体融合技术构建梨酒酵母工程菌[J].食品工业科技,2013,34(1):160-163,167,5.基金项目
"十一五"国家科技支撑计划资助项目(2006BAD04A11-04). （2006BAD04A11-04）
