苹果酸降解相关基因在酿酒酵母中的表达

微生物降酸是现代葡萄酒酿造重要工艺。将裂殖酵母苹果酸通透酶基因(mae1)和苹果酸酶基因(mae2)克隆到酿酒酵母中,构建了苹果酸酒精酵母;将mae1基因和乳酸乳球菌的苹果酸乳酸酶基因(mleS)克隆到酿酒酵母中,构建了苹果酸乳酸酵母。构建的酵母重组子能够有效地分解发酵基质中的苹果酸。     

粟酒裂殖酵母中指示线粒体形态的荧光标签的构建

粟酒裂殖酵母是优秀的研究线粒体模型机理的模式生物.为建立适合粟酒裂殖酵母的指示线粒体形态的荧光标签,本研究以pYJ19质粒为骨架,构建了由粟酒裂殖酵母nmt41启动子控制的、以增强型绿色荧光EGFP为报告基因、以粟酒裂殖酵母自身蛋白Cox4为线粒体定位序列(Mitochondrial targeting sequences)来源的mts和以leu1营养为选择标记的质粒系统pMTS7.将pMTS7转化粟酒裂殖酵母yHL6381,以Mito-Tracker线粒体染料为对照,荧光显微镜观察结果发现,pMTS7能够与MitoTracker共定位,能正确显示线粒体定位.与具有一定毒性且染色结果不易控制的MitoTracker相比,利用pMTS7标记线粒体可以在显微镜下长时间观察清晰的线粒体形态,而且可以看到线粒体分裂融合的动态变化.pMTS7的成功构建为研究粟酒裂殖酵母中线粒体相关基因的突变体提供了技术工具.     

絮凝特性对自絮凝颗粒酵母耐酒精能力的影响及作用机制

首次报道絮凝特性提高酵母菌耐酒精能力的现象及其机制。融合株SPSC与其两亲本粟酒裂殖酵母变异株和酿酒酵母变异株于 30℃经 18% (V/V)酒精冲击 7h的存活率分别为 52%、37%和 9%。细胞膜磷脂脂肪酸组成分析表明 ,两絮凝酵母 (融合株SPSC和粟酒裂殖酵母变异株 )的棕榈酸含量均约为非絮凝酵母 (酿酒酵母变异株 )的两倍 ,而棕榈油酸和油酸的含量明显低于后者。研究表明 ,当两絮凝酵母在培养中由于柠檬酸钠的作用 (抑制絮凝体的形成 )而以游离细胞生长存在时 ,其细胞膜磷脂棕榈酸含量显著下降 ,而棕榈油酸和油酸的含量明显增加 ,结果细胞膜磷脂脂肪酸组成特点与酿酒酵母变异株相似 ;而且实验表明 ,絮凝特性的消失伴随菌体耐酒精能力的急剧下降 ,变得与酿酒酵母变异株的水平相当。这些结果提示两絮凝酵母具有较强的耐酒精能力与其细胞膜磷脂脂肪酸组成中含有更高比例的棕榈酸有关。     

在GPD1中整合表达蜜二糖酶基因改善酒精发酵水平

依据同源重组的原理将来源于粟酒裂殖酵母的α-半乳糖苷酶基因mel整合到工业酿酒酵母染色体的甘油合成途径关键酶基因GPD1中,通过G418抗性筛选得到重组子。实验数据表明,重组子S．cerevisiae MG1利用蜜二糖的能力显著提高,产甘油能力下降。引入外源基因后酵母性状与亲代相比没有显著差异,但生长时具自絮凝能力。MG1分别以玉米粉、小麦淀粉为原料进行浓醪酒精发酵,与亲代工业酿酒酵母比较,发酵液乙醇浓度得到提高,甘油含量降低,蜜二糖消耗殆尽。     

粟酒裂殖酵母菌对环境压力响应的研究进展

粟酒裂殖酵母菌(Schizosaccharomyces pombe)是一种重要的模式生物,被广泛运用于细胞周期控制、染色体分离、基因沉默、线粒体来源论和减数分裂的研究.由于粟酒裂殖酵母与人类进化的亲缘关系较近,因此近年来其被运用于对非自然环境压力的研究中.大多数压力会直接或间接引起粟酒裂殖酵母的活性氧压力.本文从基因组、蛋白质组和整体细胞结构上概述了粟酒裂殖酵母的基本特征,重点探讨了粟酒裂殖酵母在物理辐射、氧化物、重金属和激素类化合物等环境压力下的响应研究进展,分析了不同环境压力下粟酒裂殖酵母响应途径以及可能涉及的组分,并对该模式生物该如何更好地应用于环境评价领域进行了展望.     

在GPD1中整合表达蜜二糖酶基因改善酒精发酵水平*

依据同源重组的原理将来源于粟酒裂殖酵母的α-半乳糖苷酶基因m el整合到工业酿酒酵母染色体的甘油合成途径关键酶基因GPD1中,通过G418抗性筛选得到重组子。实验数据表明,重组子S.cerevisiaeMG1利用蜜二糖的能力显著提高,产甘油能力下降。引入外源基因后酵母性状与亲代相比没有显著差异,但生长时具自絮凝能力。MG1分别以玉米粉、小麦淀粉为原料进行浓醪酒精发酵,与亲代工业酿酒酵母比较,发酵液乙醇浓度得到提高,甘油含量降低,蜜二糖消耗殆尽。     

含35S启动子的粟酒裂殖酵母表达载体的构建及功能鉴定

利用PCR技术从植物表达载体pBI121上先后克隆出GUS基因和35S-GUS-NOS基因序列,分别构建粟酒裂殖酵母重组表达载体pESP-2-GUS和pESP-2-35S.GUS.NOS,并将它们转化到粟酒裂殖酵母菌体中.通过对不同液体培养基中两种转化子的不同启动子启动GUS基因表达产物的GUS染色分析与比较,证明连入的35S启动子能够替代pESP-2自身受维生素B1浓度调控的启动子,从而降低了培养基的成本,为今后工业上利用粟酒裂殖酵母发酵生产产品,提高经济效益,奠定了基础.     

酿酒酵母与粟酒裂殖酵母属间原生质体融合选育降解苹果酸强的葡萄酒酵母

采用赖氨酸缺陷型酿酒酵母（Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｎｉｓｉａｅ）Ｌ１原生质与肌醇缺陷型粟酒裂殖酵母（Ｓｃｈｉｚｏｓａｃｃｈａｒｏｍｙｃｅｓ ｐｏｍｂｅ）ＰＭ－５原生质体事例选育了葡萄酒发酵性能良好且具有降解苹果酸能力的酵母菌株。对融合子菌落形态、遗传稳定性、降解苹果酸能力和葡萄酒发酵性能进行了研究。结果表明：用促融合剂「３０％聚乙二醇（ＭＷ６０００）、０．０２ｍｏｌ／Ｌ ＣａＣｌ２和１     

胞外Ca~(2 )促进粟酒裂殖酵母细胞增殖作用的研究

研究了胞外Ca~(2 )对粟酒裂殖酵母（Schizosaccharomycespombe）细胞增殖的影响。实验结果首次证明胞外Ca~(2 )能明显促进粟酒裂殖酵母的增殖,其作用方式主要是缩短了粟酒裂殖酵母的生长延滞期。当起始的接种细胞密度升高至使粟酒裂殖酵母的生长延滞期消失时,外加Ca~(2 )的作用也消失。EGTA可抑制粟酒裂殖酵母的细胞增殖,而外加Ca~(2 )能够有效消除EGTA的抑制作用,进一步说明胞外Ca~(2 )是粟酒裂殖酵母增殖所必需的。此外,外加EGTA除了可延长细胞增殖的延滞期外,还能显著降低指数期细胞分裂的速率以及达到稳定期时培养液中的细胞总数,提示缺Ca~(2 )还影响粟酒裂殖酵母细胞的分裂。     

外源钙调素对粟酒裂殖酵母细胞增殖的影响

外源钙调素（CaM）对粟酒裂殖酵母（Schizosaccharomycespombe）细胞增殖的影响。实验结果表明外源CaM能明显抑制粟酒裂殖酵母细胞的增殖,其作用方式是延长了粟酒裂殖酵母细胞生长的延滞期。抗粟酒裂殖酵母CaM抗体、TFP及Phenyl-SepharoseCL－4B能降低CaM对细胞生长的抑制作用,而Ca2+及Ca2+螫合剂EGTA对CaM的抑制作用均无影响。以上结果提示,外源CaM对粟酒裂殖酵母细胞增殖的抑制作用可能是由于胞外CaM激活了细胞膜上的Ca2+泵,使胞内Ca2+浓度降低所致。     

Interactions between Saccharomyces cerevisiae and malolactic bacteria: preliminary characterization of a yeast proteinaceous compound(s) active against Oenococcus oeni

AIMS: To investigate the occurrence and extent of Saccharomyces cerevisiae and Oenococcus oeni interactions. METHODS AND RESULTS: Interactions between S. cerevisiae and O. oeni were investigated by double-layer and well-plate assays showing the occurrence of specific interactions for each yeast-malolactic bacteria (MLB) coupling. Heat and protease treatments of synthetic grape juice fermented by the S. cerevisiae strain F63 indicated that the inhibitory activity exerted by this yeast on O. oeni is due to a proteinaceous factor(s) which exerts either bacteriostatic or bactericidal effect depending on concentration and affects malolactic fermentation in natural grape juice and wine. CONCLUSIONS: A proteinaceous factor(s) produced by a S. cerevisiae wine strain able to inhibit O. oeni growth and malic acid fermentation was characterized. SIGNIFICANCE AND IMPACT OF THE STUDY: The individuation, characterization and exploitation of yeast proteinaceous factor(s) exerting inhibitory activity on MLB may offer new opportunities for the management of malolactic fermentation.     

Oenococcusoeni苹果酸-乳酸酶基因克隆及其在酿酒酵母中的表达

苹果酸-乳酸酶是苹果酸-乳酸发酵过程中负责苹果酸转化为乳酸的功能酶。在进行酒酒球菌SD2a的苹果酸-乳酸酶基因(mleA)克隆测序基础上,以PGK1强启动子和ADH1终止子为调控元件,以大肠杆菌-酵母菌穿梭质粒YEp352为载体,构建了重组表达质粒并转化酿酒酵母YS58。酵母转化子用SD/Ura平板筛选鉴定。斑点杂交检测表明目的基因mleA转化到受体菌中,SDSPAGE检测表明获得的转化子表达了约60kDa的目标蛋白。获得的转化子在添加了L苹果酸的培养基中培养4d;取培养液上清用HPLC检测L苹果酸及L乳酸含量,采用t检验进行差异显著性分析,结果表明mleA基因进行了功能性的表达,将L苹果酸转化成L乳酸,L苹果酸和L乳酸含量分别与对照差异极显著和显著,苹果酸的相对降低率平均为20.95%。在有选择压力条件下,重组质粒相对稳定,而在无选择压力条件下,传代培养10d后大约有65%的重组质粒丢失。     

Construction of a flocculent Saccharomyces cerevisiae strain secreting high levels of Aspergillus niger β-galactosidase

A flocculent Saccharomyces cerevisiae strain secreting Aspergillus niger beta-galactosidase activity was constructed by transforming S. cerevisiae NCYC869-A3 strain with plasmid pVK1.1 harboring the A. niger beta-galactosidase gene, lacA, under the control of the ADH1 promoter and terminator. Compared to other recombinant S. cerevisiae strains, this recombinant yeast has higher levels of extracellular beta-galactosidase activity. In shake-flask cultures, the beta-galactosidase activity detected in the supernatant was 20 times higher than that obtained with previously constructed strains (Domingues et al. 2000a). In bioreactor culture, with cheese-whey permeate as substrate, a yield of 878.0 nkat/gsubstrate was obtained. The recombinant strain is an attractive alternative to other fungal beta-galactosidase production systems as the enzyme is produced in a rather pure form. Moreover, the use of flocculating yeast cells allows for enzyme production with high productivity in continuous fermentation systems with facilitated downstream processing.     

扣囊复膜孢酵母b-葡萄糖苷酶基因在工业酿酒酵母中的表达

本文以工业酿酒酵母菌株( Saccharomyces cerevisiae Y )为研究对象,针对其复杂的生理生化遗传特性,建立了相对应的转化体系。以pRS41H质粒为基础载体,构建了含有工业酿酒酵母自身的gpd2启动子、终止子和扣囊复膜孢酵母的b-葡萄糖苷酶基因bgl的重组质粒pRS-gb。电击转化进入工业酿酒酵母细胞,潮霉素抗性筛选,获得重组菌。该重组菌可以在以纤维二糖为唯一碳源的培养基中生长,培养36 h,b-葡萄糖苷酶酶活达到0.967 u/ml。以纤维二糖为唯一碳源的酒精发酵中,酒精度可以达到0.92 g/l。这对工业生产中利用纤维素为原料发酵生产酒精具有重要意义。     

The inheritance of mtDNA in lager brewing strains

In this work, we compared the mtDNA of a number of interspecific Saccharomyces hybrids (Saccharomyces cerevisiae x Saccharomyces uvarum and S. cerevisiae x Saccharomyces bayanus) to the mtDNA of 22 lager brewing strains that are thought to be the result of a natural hybridization between S. cerevisiae and another Saccharomyces yeast, possibly belonging to the species S. bayanus. We detected that in hybrids constructed in vitro, the mtDNA could be inherited from either parental strain. Conversely, in the lager strains tested, the mtDNA was never of the S. cerevisiae type. Moreover, the nucleotide sequence of lager brewing strains COXII gene was identical to S. bayanus strain NBRC 1948 COXII gene. MtDNA restriction analysis carried out with three enzymes confirmed this finding. However, restriction analysis with a fourth enzyme (AvaI) provided restriction patterns for lager strains that differed from those of S. bayanus strain NBRC 1948. Our results raise the hypothesis that the human-driven selection carried out on existing lager yeasts has favored only those bearing optimal fermentation characteristics at low temperatures, which harbor the mtDNA of S. bayanus.     

黑曲霉木聚糖酶在工业酒精酵母中的分泌表达

用重叠延伸PCR方法从黑曲霉 (Aspergillusniger)UV 11的基因组DNA中克隆出木聚糖酶的cDNA基因 ,构建了由酵母乙醇脱氢酶 (ADH1)启动子和终止子引导表达、木聚糖酶自身信号肽引导分泌、rDNA序列介导的酵母整合型分泌表达质粒pAX2。用pAX2与酵母YEp型G4 18抗性质粒共转化野生型工业酒精酵母S .cerevisiae 2 346 ,获得了整合型分泌表达木聚糖酶的酵母重组菌株XY2。发酵分析表明该工程菌能够明显提高酒精生产率     

Expression of E. coli araBAD operon encoding enzymes for metabolizing L-arabinose in Saccharomyces cerevisiae

The Escherichia coli araBAD operon consists of three genes encoding three enzymes that convert L-arabinose to D-xylulose-5 phosphate. In this paper we report that the genes of the E. coli araBAD operon have been expressed in Saccharomyces cerevisiae using strong promoters from genes encoding S. cerevisiae glycolytic enzymes (pyruvate kinase, phosphoglucose isomerase, and phosphoglycerol kinase). The expression of these cloned genes in yeast was demonstrated by the presence of the active enzymes encoded by these cloned genes and by the presence of the corresponding mRNAs in the new host. The level of expression of L-ribulokinase (araB) and L-ribulose-5-phosphate 4-epimerase (araD) in S. cerevisiae was relatively high, with greater than 70% of the activity of the enzymes in wild type E. coli. On the other hand, the expression of L-arabinose isomerase (araA) reached only 10% of the activity of the same enzyme in wild type E. coli. Nevertheless, S. cerevisiae, bearing the cloned L-arabinose isomerase gene, converted L-arabinose to detectable levels of L-ribulose during fermentation. However, S. cerevisiae bearing all three genes (araA, araB, and araD) was not able to produce detectable amount of ethanol from L-arabinose. We speculate that factors such as pH, temperature, and competitive inhibition could reduce the activity of these enzymes to a lower level during fermentation compared to their activity measured in vitro. Thus, the ethanol produced from L-arabinose by recombinant yeast containing the expressed BAD genes is most likely totally consumed by the cell to maintain viability.