| 优良面包酵母菌株的杂交育种 |
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| 引用本文： | 姜天笑,徐 曼,王 振,肖冬光.优良面包酵母菌株的杂交育种[J].微生物学通报,2008,35(4):0550-0554. |
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| 作者姓名： | 姜天笑 徐 曼 王 振 肖冬光 |
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| 作者单位： | 天津科技大学,天津市工业微生物重点实验室,天津,300457 |
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| 摘 要： | 本文对实验室保存的面包酵母进行筛选,以不加糖面团发酵力最高的菌株BY-14和高糖面团发酵力最高的菌株BY-6作为两杂交亲本.二倍体菌株经过单倍体制备、分离和筛选后,利用群体杂交方法,获得了一株兼备两亲本优良性能的面包酵母菌株,其不加糖面团发酵力达到菌株BY-14水平,且高糖面团发酵力比菌株BY-6提高了25%.
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| 关 键 词： | 面包酵母 面团发酵力 杂交 酵母菌株 杂交育种 Baker Construction Sweet Lean High Strains 水平 优良性能 杂交亲本 方法 群体 利用 分离和筛选 体制 单倍 二倍体 高糖 发酵力 |
| 修稿时间： | 2007年9月17日 |
Construction of Baker's Yeast Strains with High Fermentative Abilities in both Lean and Sweet Doughs |
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| JIANG Tian-Xiao,XU Man,WANG Zhen and XIAO Dong-Guang.Construction of Baker''''s Yeast Strains with High Fermentative Abilities in both Lean and Sweet Doughs[J].Microbiology,2008,35(4):0550-0554. |
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| Authors: | JIANG Tian-Xiao XU Man WANG Zhen and XIAO Dong-Guang |
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| Affiliation: | Tianjin University of Science and Technology, Tianjin Key Laboratory of Industrial Microbiology, Tianjin 300457;Tianjin University of Science and Technology, Tianjin Key Laboratory of Industrial Microbiology, Tianjin 300457;Tianjin University of Science and Technology, Tianjin Key Laboratory of Industrial Microbiology, Tianjin 300457;Tianjin University of Science and Technology, Tianjin Key Laboratory of Industrial Microbiology, Tianjin 300457 |
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| Abstract: | Two parental strains BY-14 and BY-6, with high leavening ability in lean and sweet dough respectively, were selected. Through spore production and separation, two haploids with opposition types were selected for cross-breeding. At last one hybridization strain was obtained, with good fermentation ability as BY-14 in lean dough and better than BY-6 by 25% in sweet dough. |
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