Construction of Yeast Brewing Honey-mulberry Wine by Protoplast Fusion Technique

doi:10.7506/spkx1002-6630-200919037

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (19): 166-172.doi: 10.7506/spkx1002-6630-200919037

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Construction of Yeast Brewing Honey-mulberry Wine by Protoplast Fusion Technique

CHEN Juan1,2 KAN Jian-quan1,* DU Mu-ying1

(1.College of Food Science, Southwest University, Chongqing 400715, China
2. College of Life Science and Technology Southwest University for Nationalities, Chengdu 610041, China)

Received:2008-09-05 Revised:2009-07-30 Online:2009-10-01 Published:2010-12-29
Contact: KAN Jian-quan1,* E-mail:ganjq1965@163.com

Abstract

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

CLC Number:

Q939.5

CHEN Juan1,2 KAN Jian-quan1,* DU Mu-ying1. Construction of Yeast Brewing Honey-mulberry Wine by Protoplast Fusion Technique[J]. FOOD SCIENCE, 2009, 30(19): 166-172.

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Construction of Yeast Brewing Honey-mulberry Wine by Protoplast Fusion Technique

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