摘要
为对黄酒酵母菌株的遗传学进行研究,对黄酒酵母利用基因敲除技术敲除HO基因,通过Mcclary产孢培养基于25℃条件下培养5~7 d,得到a和α两种不同配型且配型不会发生转变的黄酒酵母单倍体菌株,通过群体杂交,成功获得了全敲除HO基因的二倍体酿酒酵母菌株黄酒酵母11-1-HOΔ,用于黄酒发酵实验。结果表明:通过基因工程手段敲除HO基因对黄酒发酵无显著影响,可用于工业生产中,且黄酒酵母11-1-HOΔ具有代表性,获得的单倍体是进一步研究黄酒酵母遗传基础和代谢机制的重要材料。
In order to study the genetic background of yeast strains used in the fermentation of Chinese rice wine,the HO gene from a Chinese rice wine yeast strain,Sacchromyces cerevisiae 11-1,was knocked out.Stable haploids of the opposite mating type(a andα)were obtained by culturing the yeast strain on McClary medium for 5?7 days at 25℃.A diploid yeast strain(Sc-11-1-HOΔ)with knockout of the whole HO gene was successfully obtained by population hybridization and was used to ferment Chinese rice wine.The results demonstrated that there was no distinct difference between wild Sc-11-1 and Sc-11-1-HOΔand that this modified yeast could be used in industrial production.Our results from this study can provide useful information for future exploration of the genetic base and metabolic mechanism of Chinese rice wine yeast strains.
作者
白梅
刘双平
毛健
韩笑
周志磊
邹慧君
王宗敏
姬中伟
许正宏
BAI Mei;LIU Shuangping;MAO Jian;HAN Xiao;ZHOU Zhilei;ZOU Huijun;WANG Zongmin;JI Zhongwei;XU Zhenghong(National Engineering Laboratory for Cereal Fermentation Technology,School of Bioengineering,Jiangnan University,Wuxi 214122,China;National Engineering Research Center for Rice Wine,Shaoxing 312000,China;Rugao Institute of Food Biotechnology,Institute of Food Biotechnology,Jiangsu Industrial Technology Research Institute,Rugao 226500,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第18期61-66,共6页
Food Science
基金
国家自然科学基金面上项目(31571823)
江苏省自然科学基金面上项目(BK20171405
BK20161293)
“十三五”国家重点研发计划重点专项(2016YFD0400504-05
2017YFD0400100)。
关键词
黄酒酵母
HO基因
产孢条件
群体杂交
Chinese rice wine yeast
HO gene
sporulation medium
population hybridization
