常压室温等离子体选育高产酒精及酸的酿酒酵母
|
摘要
对从葡萄表面筛选的Y_6菌株进行常压室温等离子体(ARTP)诱变,通过单因素试验确定,处理时间100s,致死率98.70%为最佳诱变条件。采用三苯基氯化四氮唑(TTC)法、溴甲酚绿法以及杜氏小管等筛选出产酒精和产酸强的目标菌株Y_6-8,同时对其遗传稳定性进行研究。结果表明,将诱变菌株Y_6-8与出发菌株接进糖度相同的葡萄汁中,诱变菌株的产酒精、产酸能力分别提高了28.13%和214.93%,并且遗传性能稳定。
The Y_6 strain screened from the grape surface was subjected to atmospheric pressure room temperature plasma(ARTP)mutagenesis,and the Saccharomyces cerevisiae strain with strong alcohol production ability,high acid production ability and stable fermentation performance were selected.The single-factor test confirmed that the optimal mutagenesis condition was lethality rate at 98.70%treated for 100 s.The target strain Y_6-8 producing alcohol and producing acid was screened by 2,3,5-triphenyltetrazolium chloride(TTC)method,bromo-cresol green medium method and Du's tubule,and then its genetic stability was studied.The results showed that the mutagenized strain Y_6-8 was added to the grape juice with the same sugar content,and the alcohol production and acid production capacity of the mutagenized strain were increased by 28.13% and 214.93%,respectively,and the genetic performance was stable.
The Y_6 strain screened from the grape surface was subjected to atmospheric pressure room temperature plasma(ARTP)mutagenesis,and the Saccharomyces cerevisiae strain with strong alcohol production ability,high acid production ability and stable fermentation performance were selected.The single-factor test confirmed that the optimal mutagenesis condition was lethality rate at 98.70%treated for 100 s.The target strain Y_6-8 producing alcohol and producing acid was screened by 2,3,5-triphenyltetrazolium chloride(TTC)method,bromo-cresol green medium method and Du's tubule,and then its genetic stability was studied.The results showed that the mutagenized strain Y_6-8 was added to the grape juice with the same sugar content,and the alcohol production and acid production capacity of the mutagenized strain were increased by 28.13% and 214.93%,respectively,and the genetic performance was stable.
引文
[1]武运,田歌,陈新军,等.新疆葡萄酒产业发展趋势新视角探析[J].中国酿造,2018,37(10):195-199.
[2]王蕾.基于“五力模型”的新疆葡萄酒产业价值链分析[J].中国酿造,2017,36(1):196-200.
[3]李慧,王惠玲,吴雅琨,等.天然葡萄酒酵母菌种的分离、鉴定和酿造性能评价[J].食品与发酵工业,2010,36(11):14-20.
[4]王染霖.天山北麓酿酒葡萄产区葡萄与葡萄酒品质研究[D].石河子:石河子大学,2015:2-5.
[5]马莉涛.玛纳斯河流域酿酒葡萄赤霞珠和梅鹿辄的适应性研究[D].咸阳:西北农林科技大学,2008:6-9.
[6]NIELSEN J,PRONK J T.Metabolic engineering,synthetic biology and systems biology[J].Fems Yeast Research,2012,12(2):103-103.
[7]杨明琰,郭爱莲,沈俭,等.高产SOD酵母菌的诱变选育及发酵条件研究[J].食品科学,2005,26(10):147-150.
[8]KIM J W,CHIN Y W,PARK Y C,et al.Effects of deletion of glycerol-3-phosphate dehydrogenase and glutamate dehydrogenase genes on glycerol and ethanol metabolism in recombinant Saccharomyces cerevisiae[J].Bioprocess&Biosystems Engineering,2012,35(1/2):49-54.
[9]YUAN Jun,ZHAO Ben,SUN Meng-yu,et al.A new mutation breeding method for Streptomyces albulus by an atmospheric and room temperature plasma[J].African Journal of Microbiology Research,2012,6(13):3 154-3 158.
[10]LU Yuan,WANG Li-yan,MA Kun,et al.Characteristics of hydrogen production of an Enterobacter aerogenes mutant generated by a new atmospheric and room temperature plasma(ARTP)[J].Biochemical Engineering Journal,2011,55(1):17-22.
[11]陈瑞龙,庄莹,贺彬彬,等.植物乳杆菌细菌素高产菌株的诱变选育及其对肉丸的防腐保鲜作用[J].食品工业科技,2018,39(22):121-127.
[12]赵宇,刘珊珊,陈叶福,等.ARTP诱变以及基因组重排筛选具有耐高温性能的酿酒酵母[J].现代食品科技,2017,33(11):37-41.
[13]曲文娟,张天,马海乐,等.高产蛋白酶菌株等离子体诱变及其在提高豆粕发酵效果中的应用[J].现代食品科技,2018,34(10):133-140.
[14]秦艳飞,余飞,朱振坤,等.常压室温等离子(ARTP)诱变选育恩拉霉素高产菌株[J].食品与发酵科技,2018,54(3):32-36.
[15]郑莉烨.耐高渗啤酒酵母的选育及其发酵特性的研究[D].广州:华南理工大学,2013:16-19.
[16]熊建春.甘蔗威士忌酯香酵母菌的选育及发酵工艺研究[D].广州:华南理工大学,2010:25-30.
[17]司晓光,郭刚,王小霞,等.常压室温等离子体快速诱变选育丙酮酸高产菌株[J].食品工业科技,2014,35(20):241-243.
[18]薛刚,陈利娟,吴斌,等.ARTP诱变选育高温蛋白酶高产菌株及其酶学性质研究[J].食品工业科技,2015,36(1):177-180,206.
[19]李小坤,王旺,林影,等.常压室温等离子体(ARTP)诱变选育高核酸酿酒酵母[J/OL].现代食品科技:1-9[2018-12-04].
[20]朱瑞敏,邱晨曦,韩悦,等.微生物育种物理诱变技术ARTP的应用进展[J].生物技术世界,2016(4):20-23.
[21]赵天惠.枯草芽孢杆菌脉冲强光诱变及其发酵性能研究[D].沈阳:沈阳农业大学,2017:21-26.
[22]江汉湖,董明盛.食品微生物学[M].北京:中国农业出版社,2010:189-210.
[2]王蕾.基于“五力模型”的新疆葡萄酒产业价值链分析[J].中国酿造,2017,36(1):196-200.
[3]李慧,王惠玲,吴雅琨,等.天然葡萄酒酵母菌种的分离、鉴定和酿造性能评价[J].食品与发酵工业,2010,36(11):14-20.
[4]王染霖.天山北麓酿酒葡萄产区葡萄与葡萄酒品质研究[D].石河子:石河子大学,2015:2-5.
[5]马莉涛.玛纳斯河流域酿酒葡萄赤霞珠和梅鹿辄的适应性研究[D].咸阳:西北农林科技大学,2008:6-9.
[6]NIELSEN J,PRONK J T.Metabolic engineering,synthetic biology and systems biology[J].Fems Yeast Research,2012,12(2):103-103.
[7]杨明琰,郭爱莲,沈俭,等.高产SOD酵母菌的诱变选育及发酵条件研究[J].食品科学,2005,26(10):147-150.
[8]KIM J W,CHIN Y W,PARK Y C,et al.Effects of deletion of glycerol-3-phosphate dehydrogenase and glutamate dehydrogenase genes on glycerol and ethanol metabolism in recombinant Saccharomyces cerevisiae[J].Bioprocess&Biosystems Engineering,2012,35(1/2):49-54.
[9]YUAN Jun,ZHAO Ben,SUN Meng-yu,et al.A new mutation breeding method for Streptomyces albulus by an atmospheric and room temperature plasma[J].African Journal of Microbiology Research,2012,6(13):3 154-3 158.
[10]LU Yuan,WANG Li-yan,MA Kun,et al.Characteristics of hydrogen production of an Enterobacter aerogenes mutant generated by a new atmospheric and room temperature plasma(ARTP)[J].Biochemical Engineering Journal,2011,55(1):17-22.
[11]陈瑞龙,庄莹,贺彬彬,等.植物乳杆菌细菌素高产菌株的诱变选育及其对肉丸的防腐保鲜作用[J].食品工业科技,2018,39(22):121-127.
[12]赵宇,刘珊珊,陈叶福,等.ARTP诱变以及基因组重排筛选具有耐高温性能的酿酒酵母[J].现代食品科技,2017,33(11):37-41.
[13]曲文娟,张天,马海乐,等.高产蛋白酶菌株等离子体诱变及其在提高豆粕发酵效果中的应用[J].现代食品科技,2018,34(10):133-140.
[14]秦艳飞,余飞,朱振坤,等.常压室温等离子(ARTP)诱变选育恩拉霉素高产菌株[J].食品与发酵科技,2018,54(3):32-36.
[15]郑莉烨.耐高渗啤酒酵母的选育及其发酵特性的研究[D].广州:华南理工大学,2013:16-19.
[16]熊建春.甘蔗威士忌酯香酵母菌的选育及发酵工艺研究[D].广州:华南理工大学,2010:25-30.
[17]司晓光,郭刚,王小霞,等.常压室温等离子体快速诱变选育丙酮酸高产菌株[J].食品工业科技,2014,35(20):241-243.
[18]薛刚,陈利娟,吴斌,等.ARTP诱变选育高温蛋白酶高产菌株及其酶学性质研究[J].食品工业科技,2015,36(1):177-180,206.
[19]李小坤,王旺,林影,等.常压室温等离子体(ARTP)诱变选育高核酸酿酒酵母[J/OL].现代食品科技:1-9[2018-12-04].
[20]朱瑞敏,邱晨曦,韩悦,等.微生物育种物理诱变技术ARTP的应用进展[J].生物技术世界,2016(4):20-23.
[21]赵天惠.枯草芽孢杆菌脉冲强光诱变及其发酵性能研究[D].沈阳:沈阳农业大学,2017:21-26.
[22]江汉湖,董明盛.食品微生物学[M].北京:中国农业出版社,2010:189-210.