双歧杆菌和酿酒酵母原生质体融合子筛选方法的探讨

食品科学 ›› 2006, Vol. 27 ›› Issue (2): 84-86.

双歧杆菌和酿酒酵母原生质体融合子筛选方法的探讨

黎永学, 张德纯, 李代昆

重庆医科大学临床微生物教研室

出版日期:2006-02-15 发布日期:2011-09-05

Screening of Fusants Derived from Protoplast Fusion of Bifidobacterium with Saccharomyces cerevisiae

Li-Yong-Xue, ZHANG De-Chun, LI Dai-Kun

Department of Clinic Microbiology, Chongqing University of Medical Sciences

Online:2006-02-15 Published:2011-09-05

摘要/Abstract

摘要： 目的:探讨双歧杆菌(Bifidobacterium)和酿酒酵母(Saccharomycescerevisiae)原生质体融合子的筛选方法。方法:将双歧杆菌和酿酒酵母原生质体进行原生质体融合,采用10%乳糖中性红培养基进行融合子的初筛,并分析融合子传代稳定性、生物学特性,采用双歧杆菌属特异性寡核苷酸探针对亲本菌和融合子进行了荧光原位杂交检测比较。结果:结果表明,筛选得到的融合子具有双歧杆菌的特异性序列和亲本菌的生物学特性。结论:双歧杆菌和酿酒酵母原生质体融合,实现了厌氧菌和酵母的跨界融合,为双歧杆菌生物学功能的开发提供新思路、新途径。

关键词: 双歧杆菌, 酿酒酵母, 原生质体融合, 融合子

Abstract: Objective: To study on the screening of fusants derived from protoplast fusion of Bifidobacterium with Saccharomyces cerevisiae. Method: The fusants were derived from protoplast fusion between Bifitdobacterium bifidum ATCC29521 and Saccharomyces cerevisiae CICC1856. 10% lactose culture medium was adopted in first screening. The stability of further generations and biology characteristics of the fusants were analyzed. DNA of the fusants and their parents were investigated with fluorescency in situ and hybridization probed with bifidobacterium oligonucleotide. Result: The fusants possessed had the special DNA sequence of Bifidobacterium and biological characters of both Bifidobacterium and Saccharomyces cerevisiae. Conclusion: Fusants derived from Bifidobacterium and Saccharomyces cerevisiae protoplast fusion are examples of making anaerobe and yeast intra-kingdom fusion realize. Its success undoubtedly offers new ways in studying of bifidobacterium species’ improvement as well as in development and utilization of its biological function in the future .

Key words: Bifidobacterium, Saccharomyces cerevisiae, protoplast fusion, fusant

黎永学, 张德纯, 李代昆. 双歧杆菌和酿酒酵母原生质体融合子筛选方法的探讨[J]. 食品科学, 2006, 27(2): 84-86.

Li-Yong-Xue, ZHANG De-Chun, LI Dai-Kun. Screening of Fusants Derived from Protoplast Fusion of Bifidobacterium with Saccharomyces cerevisiae[J]. FOOD SCIENCE, 2006, 27(2): 84-86.

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