| 原生质体融合构建葡萄酒降酸酵母的研究 |
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| 引用本文： | 李华,何忠宝.原生质体融合构建葡萄酒降酸酵母的研究[J].微生物学杂志,2006,26(2):5-8. |
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| 作者姓名： | 李华 何忠宝 |
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| 作者单位： | 西北农林科技大学,葡萄酒学院,陕西,杨凌,712100 |
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| 摘 要： | 对葡萄酒酵母1450(Chxs、Ampr)和酒酒球菌SD-2a(Chxr、Amps)的原生质体制备方法进行了研究,并采用PEG和Ca2 促融的方法进行了两菌株的跨界原生质体融合。利用放线菌酮 氨苄青霉素对融合子进行初筛,再经发酵试验复筛,从117株融合子中筛选出1株在酒精发酵的同时降解苹果酸能力强的融合子F-20,在连续传代10次后,其遗传性状稳定。融合子F-20的酒精发酵能力接近葡萄酒酵母1450,同时能够降解66%左右的苹果酸。
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| 关 键 词： | 原生质体融合 葡萄酒 降酸 |
| 文章编号： | 1005-7021(2006)02-0005-04 |
| 修稿时间： | 2005年3月23日 |
Protoplast Fusion to Construct Acid-Degradation Wine Yeast |
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| LI Hua,HE Zhong-bao.Protoplast Fusion to Construct Acid-Degradation Wine Yeast[J].Journal of Microbiology,2006,26(2):5-8. |
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| Authors: | LI Hua HE Zhong-bao |
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| Abstract: | Protoplasm preparation of Saccharomyces elliosoideus 1450(Chx~s,Amp~r) and Oenococcus oeni SD-2a(Chx~r,Amp~s) was studied.And the protoplasm of two interkingdom strains were fused by fuse-promoting method adopting PEG and Ca~(2 ).The fusants were first screened with cycloheximide and ampicilin,and rescreened by fermentation experiment.Fusant F-20 was chosen from 117 fusant strains that could degrade malic acid strongly during the alcohol fermentation.Its genetic property was stable after successive ten times of generation transferring.The alcohol fermentation capacity of F-20 approximates to Saccharomyces ellisoideus 1450 and could degrade about 66% malic acid at the same time. |
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| Keywords: | protoplast fusion wine acid-degradation |
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