FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (18): 61-66.doi: 10.7506/spkx1002-6630-201818010

• Bioengineering • Previous Articles     Next Articles

Influence of Knocking out the HO Gene of Sacchromyces cerevisiae on Chinese Rice Wine Fermentation

BAI Mei1,2, LIU Shuangping1,2,3,4, MAO Jian1,2,4, HAN Xiao1,2,3,4, ZHOU Zhilei1,2,4, ZOU Huijun2, WANG Zongmin1,2,4, JI Zhongwei1,2,4, XU Zhenghong1,*   

  1. (1. National Engineering Laboratory for Cereal Fermentation Technology, School of Bioengineering, Jiangnan University, Wuxi 214122, China; 2. National Engineering Research Center for Rice Wine, Shaoxing 312000, China;3. Rugao Institute of Food Biotechnology, Institute of Food Biotechnology, Jiangsu Industrial Technology Research Institute, Rugao 226500, China; 4. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
  • Online:2018-09-25 Published:2018-09-18

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Abstract: In order to study the genetic background of yeast strains used in the fermentation of Chinese rice wine, the HO gene from a Chinese rice wine yeast strain, Sacchromyces cerevisiae 11-1, was knocked out. Stable haploids of the opposite mating type (a and α) were obtained by culturing the yeast strain on McClary medium for 5?7 days at 25 ℃. A diploid yeast strain (Sc-11-1-HOΔ) with knockout of the whole HO gene was successfully obtained by population hybridization and was used to ferment Chinese rice wine. The results demonstrated that there was no distinct difference between wild Sc-11-1 and Sc-11-1-HOΔ and that this modified yeast could be used in industrial production. Our results from this study can provide useful information for future exploration of the genetic base and metabolic mechanism of Chinese rice wine yeast strains.

Key words: Chinese rice wine yeast, HO gene, sporulation medium, population hybridization

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