关键词: 酿酒酵母, 原生质体融合技术, 融合子, 蜂蜜桑椹酒酿造酵母

Abstract:

Saccharomyces cerevisiae Y1 with excellent fermentation capability and Saccharomyces cerevisiae HM with good flavor-producing capability were used as parental strains to construct yeast brewing honey-mulberry wine through protoplast fusion technique. Optimal protoplast fusion conditions were systematically investigated. Results revealed that complete culture medium containing 2.0 mg/ml CuSO4 could be as the selective culture medium for differentiating parental strains Y1 (n) and HM (n). Under optimal enzyme treatment conditions, protoplast formation rate and regeneration rate of Y1 (n) were 94.2% and 27.1%; protoplast formation rate and regeneration rate of HM (n) were 95.4% and 22.2%, respectively. The protoplast of Y1 (n) could be completely inactivated by 60 water bathing for 20 min. Through sensory quality, principal aromatic component analysis and comprehensive evaluation of different honey-mulberry wines fermented by fusants and parental strains, the optimal fusants were identified to be F6 and F10. Cell volume, DNA content and drug resistance property for fusants were identified. These results suggested that fusants F6 and F10 have both parents advantages and are suitable for brewing honey-mulberry wine.

Key words: Saccharomyces cerevisiae, protoplast fusion technique, fusant , yeast brewing honey-mulberry wine