Study on Mutation Conditions of High Alcohol-producing Yeast Fermenting Sweet Potato Meal Medium

doi:10.7506/spkx1002-6630-200905043

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (5): 187-189.doi: 10.7506/spkx1002-6630-200905043

Previous Articles Next Articles

Study on Mutation Conditions of High Alcohol-producing Yeast Fermenting Sweet Potato Meal Medium

XU Xiao-xue1，LI Run-guo2,*，DONG Guo-bin2，SHAN Hong-fei2

(1. Biochip Center of China Medical University, Shenyang 110001, China；
2. College of Chemistry and Life Science, Shenyang Normal University, Shenyang 110034, China)

Received:2008-04-11 Revised:2008-09-01 Online:2009-03-01 Published:2010-12-29
Contact: LI Run-guo2,*， E-mail:lirunguo@163.com

Abstract

Abstract:

In this study, sweet potato meal was chosen as the principal constitute of culture medium to provide carbon source for the growth of yeast (Saccharomyces cerevisiaes). The mutation of original yeast was induced by UV radiation. After primary screening, secondary screening and domestication, a mutant of high alcohol-producing yeast S604 was obtained via 60-s UV radiation and 4-round screening. Then the culture medium composition of the mutant strain was optimized by orthogonal test. The fermntation experiment results showed that the alcohol yield by the mutant cultured in the optimized medium is higher than that by the original strain FCC2129.

Key words: yeast, sweet potato meal, mutation, alcohol, orthogonal test

CLC Number:

TQ926

XU Xiao-xue1，LI Run-guo2,*，DONG Guo-bin2，SHAN Hong-fei2. Study on Mutation Conditions of High Alcohol-producing Yeast Fermenting Sweet Potato Meal Medium[J]. FOOD SCIENCE, 2009, 30(5): 187-189 https://doi.org/10.7506/spkx1002-6630-200905043

[1]	CHEN Zhouwen, REN Yumin, TANG Xian, NIE Shenming, MA Danwei. Mechanism by Which Alcohol Extract from Gymnadenia orchidis Delays Aging in Caenorhabditis elegans via the Antioxidant Pathway [J]. FOOD SCIENCE, 2026, 47(6): 214-225.
[2]	LUO Yufang, TAO Rui, WANG Yue, FANG Meiyuan, GONG Yuqing, DU Yeye, NIE Wen. Research Progress on the Injury Mechanism of Alcoholic Liver Disease and Its Intervention with Dietary Functional Factors [J]. FOOD SCIENCE, 2026, 47(6): 351-362.
[3]	WU Junquan, KUANG Xiaoli, LIU Chuanshun, XUE Liang, WU Qingping, YANG Meiyan. Research Progress in the Production, Application and Regulatory Mechanisms of Yeast Proteins [J]. FOOD SCIENCE, 2026, 47(5): 376-392.
[4]	WANG Dingyi, LOU Kangjie, LIU Shuwen, ZHAO Hongyu. Effects of Three-Strain Mixed Cultures on Fermentation and Aroma of Merlot Wine [J]. FOOD SCIENCE, 2026, 47(5): 105-114.
[5]	REN Ruwei, LÜ Lin, WANG Guiying, FU Wenxi, LI Bo, ZHOU Nannan, XUN Wen, PU Enyong, LIAO Guozhou. Screening for Aroma-Producing Yeast in Xuanwei Ham and Its Aroma Characteristics [J]. FOOD SCIENCE, 2026, 47(4): 105-114.
[6]	YANG Chengjun, CHEN Liang, WANG Hualei, WANG Xinze, ZHANG Su, GU Ruizeng, MENG Ganlu, LIU Wenying. Characterization of Wheat Peptides and Their Ameliorative Effects and Mechanism on Alcohol-Induced Damage in Hepatocytes [J]. FOOD SCIENCE, 2026, 47(3): 198-209.
[7]	LI Ruirui, LI Wanying, YUE Ronghui, ZHONG Ke, SUN Yuxia. Research Progress on Starmerella bacillaris in Wine Fermentation [J]. FOOD SCIENCE, 2026, 47(10): 408-419.
[8]	YANG Yunsong, JIANG Mingchao, HAN Dong, YU Yongjian, RONG Chunchi, WANG Ke, WANG Yuqin, YU Zhen, ZHU Yuanyuan. Research Progress on the Factors Influencing Acetic Acid Production by Acetic Acid Bacteria in Vinegar Fermentation [J]. FOOD SCIENCE, 2025, 46(9): 351-363.
[9]	YANG Tingting, HUANG Yongguang, ZUO Qiancheng, ZHAO Cong. Temporal and Spatial Distribution Patterns and Traceability Analysis of Furfural and Furfuryl Alcohol in the Brewing Process of Sauce-Flavor Baijiu [J]. FOOD SCIENCE, 2025, 46(5): 38-47.
[10]	LI Jiaxin, XU Binyan, YU Baihan, YANG Xueshan, ZHU Xia. Effects of Mixing Ratio and Mixed Culture Fermentation on the Quality of Fuji-Merlot Wine [J]. FOOD SCIENCE, 2025, 46(4): 81-90.
[11]	ZHANG Yuchao, ZHU Sijie, LIU Liangyu, WANG Jianyun, ZHANG Jiaxin, SU Zexiong, CHEN Jiangyan, LIU Xudong. Ameliorative Effect of Hovenia dulcis Fruit Pedicel Polysaccharides on Alcohol-Induced Intestinal Injury in Mice Investigated Using 16S rRNA Sequencing and Metabolomics [J]. FOOD SCIENCE, 2025, 46(3): 110-118.
[12]	LIU Yang, MA Chengzhang, HU Weihang, TAO Xin, XU Fei. Breeding of Selenium-Enriched Yeast and Extraction and Application of Bioorganic Selenium [J]. FOOD SCIENCE, 2025, 46(24): 181-188.
[13]	LIU Jialu, WANG Zihuang, LIU Liying, TANG Qian, YANG Xueshan, ZHU Xia. Effects of Dihydromyricetin and Rosmarinic Acid on the Fermentation Kinetics and Aroma Quality of Low-Alcohol Apple Cider [J]. FOOD SCIENCE, 2025, 46(24): 208-217.
[14]	WEN Yue, ZHANG Suyi, SONG Pan, CHEN Yao , LIU Ruidi, WANG Yang, WEN Xingke, AO Zonghua, CHEN Zhilin, JIA Junjie. Succession Mechanism and Metabolic Characteristics of Yeast Flora during the Fermentation of Fermented Grains (Jiupei) for Nongxiangxing Baijiu [J]. FOOD SCIENCE, 2025, 46(23): 169-181.
[15]	FU Jiayin, WANG Longhua, YANG Hanyue, LI Yongkun, YANG Hui, LU Kaidi, YAN Fei, QU Dong. Research progress on the pathogenesis of and nutritional intervention for alcohol-Related liver disease [J]. FOOD SCIENCE, 2025, 46(22): 372-385.

Study on Mutation Conditions of High Alcohol-producing Yeast Fermenting Sweet Potato Meal Medium

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments