食品科学 ›› 2013, Vol. 34 ›› Issue (21): 136-139.doi: 10.7506/spkx1002-6630-201321028

• 生物工程 • 上一篇    下一篇

酿酒酵母单倍体的分离及其产硫化氢特性

刘美玲,刘延琳   

  1. 1.西北农林科技大学葡萄酒学院,陕西 杨凌 712100;2.陕西省葡萄与葡萄酒工程技术研究中心,陕西 杨凌 712100
  • 收稿日期:2012-09-19 修回日期:2013-09-23 出版日期:2013-11-15 发布日期:2013-10-28
  • 通讯作者: 刘延琳 E-mail:yanlinliu@nwsuaf.edu.cn

Isolation and Hydrogen Sulfide Formation of Haploid Strains of Saccharomyces cerevisiae

LIU Mei-ling,LIU Yan-lin   

  1. 1. College of Enology, Northwest A&F University, Yangling 712100, China;
    2. Shaanxi Engineering Research Center for Viti-viniculture, Yangling 712100, China
  • Received:2012-09-19 Revised:2013-09-23 Online:2013-11-15 Published:2013-10-28
  • Contact: Yanlin Liu E-mail:yanlinliu@nwsuaf.edu.cn

摘要:

为了对中国野生酿酒酵母菌株产硫化氢的遗传学背景进行研究,对4株野生酿酒酵母进行了随机孢子分离,并通过BIGGY琼脂对分离到的单倍体及其二倍体亲本的硫化氢产生特性进行研究。结果表明:野生酿酒酵母的产孢率普遍较低,为19.01%~43.41%。4株二倍体亲本均高产硫化氢,但获得的15株单倍体菌株产硫化氢情况各不相同,其中有4株高产菌株,5株中产菌株,6株低产菌株。获得的单倍体是进一步研究酿酒酵母产硫化氢的遗传基础和代谢机制的重要材料。

关键词: 酿酒酵母, 随机孢子分离, 单倍体, 硫化氢

Abstract:

In order to study the genetic backgrounds of hydrogen sulfide production in Chinese wild Saccharomyces
cerevisiae, 4 wild yeast spores were randomly separated and isolated using BIGGY agar. The characteristics of hydrogen
sulfide formation in haploids and diploids were studied. Results showed that all the tested wild strains had low sporulation
rate ranging from 19.01% to 43.41%. All the diploid parents showed high capability for H2S production but at varying levels.
Among the 15 haploid strains, 4 were classified as high yield strains, 5 as middle yield strains and 6 as low yield strains. The
screened haploid strains were important materials for further study of genetic background and metabolic mechanism of H2S
production in Saccharomyces cerevisiae. The results of our study are expected to provide useful references for exploration of
future genetic resource and cultivation of new strains.

Key words: Saccharomyces cerevisiae, random spores separation, haploid, hydrogen sulfide

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