摘要
应用正交试验研究预处理剂、酶种类和浓度、渗透压稳定剂和酶解时间对安琪超级酿酒酵母(Saccharomyces cerevisiae)原生质体形成率和再生的影响。结果表明,渗透压稳定剂在上述4种因素中对原生质体的形成和再生影响最大。最优组合为:使用β-巯基乙醇作预处理剂,0.4%蜗牛酶加0.4%纤维素酶,使用0.53 M蔗糖做渗透压稳定剂,28℃酶解1 h。安琪超级酿酒酵母原生质体的形成率为98.6223%,再生率为19.9904%。
The effects of pretreatment agents, enzyme type and density, osmotic pressure stabilizer and enzymeolysis time on protoplast forma- tion rate （Fr） and regeneration rate （Rr） of ＂Angel Super Yeast＂ （Saccharomyces cerevisiae） were studied by orthogonal test. The results indicated that the osmotic pressure stabilizer had the strongest influence in the above four kinds of factors on protoplast Fr and Rr. The optimum conditions were summed up as follows： yeast cells which grow into the medium logarithmic growth phase were pretreated with 0.1% β-Mercaptoethanol, then 0.4 % snailase and 0.4 % cellulose were added at 28 ℃ for 1 h enzymeolysis by using 0.53 mol/L sucrose as osmotic pressure stabilizer. As a result, Fr reached 98,6223 % and Rr reached 19.9904 %.
出处
《酿酒科技》
北大核心
2008年第1期17-20,共4页
Liquor-Making Science & Technology
基金
北京林业大学生物学院本科创新基金
关键词
微生物
安琪超级酿酒酵母
原生质体
制备与再生
microbe
Angel Super Yeast
Saceharomyces cerevisiae
protoplast
formation and regeneration
