食用营养酵母菌种的选育

通过对面包酵母、假丝酵母、啤酒酵母和奶酒酵母等四种酵母的核黄素、自溶浸出物比率进行研究，选定了核黄素及自溶浸出物比率较高的奶酒酵母(MY-1)作为出发菌株。经连续3次EMS诱变，依次选育富含核黄素的腺嘌呤营养缺陷型菌株(Ml-3)和腺嘌呤缺陷型的回复突变株(M2-8)。对所得的菌株进一步进行抗铵突变株的选育，最终得到富含核黄素的营养酵母突变株(M3-20)，其核黄素含量与出发菌株相比提高了约215％。

Studies on screening of edible nutrition yeast

Baker yeast, Candida yeast, beer yeast and milk brewer yeast were used for a group of tests. Through the tests, the yeast strain (MY- 1) with the maximum riboflavin, nucleic acid and extraction was selected. Through three-step continual EMS mutation, the adenine auxotroph strain(M1 - 3) and the adenine-requiring revertant strain(M2 - 8) were screened successively, and the resistant strain(M3 -20) to ammonium ion variant was further screened. Then the strain(M3 - 20) with rich riboflavin was obtained. Compared with the parent strain, the riboflavin content of the mutant strain was increased by 215 % .