新型酿酒酵母-马克斯克鲁维酵母融合株表现出增强的酒精发酵性能。
New Saccharomyces cerevisiae-Kluyveromyces marxianus fusant shows enhanced alcoholic fermentation performance.
机构信息
South African Grape and Wine Research Institute, Stellenbosch University, Private Bag X1, 7602, Matieland, South Africa.
Center for Bioinformatics and Computational Biology, Stellenbosch University, Private Bag X1, 7602, Matieland, South Africa.
出版信息
World J Microbiol Biotechnol. 2022 Oct 29;38(12):251. doi: 10.1007/s11274-022-03422-1.
Kluyveromyces marxianus has a promising enological potential because of strong extracellular pectinase activity and the copious production of specific higher alcohols and esters. However, K. marxianus is unable to complete alcoholic fermentation on its own. For this reason it is only used in co- or sequential fermentation in conjunction with Saccharomyces spp. Here we applied the protoplast fusion technique to two commercial Saccharomyces cerevisiae strains (Lalvin EC1118 and Lalvin QA23) and K. marxianus isolate IWBT Y885, to obtain fusants that possess pre-selected, enologically relevant features of K. marxianus, but with improved fermentation performance. After an extensive selection process, performed using non-auxotrophic markers, we identified one fusant, BF2020, that shows enhanced fermentation performance compared to the parental strain K. marxianus Y885, but that still exhibits strong pectinase activity and may be suitable for industrial production. The genome of the selected hybrid was further investigated and characterized by RAPD-PCR analysis and whole genome sequencing.
马克斯克鲁维酵母具有很强的胞外果胶酶活性，并且大量产生特定的高级醇和酯，因此具有有前景的酿造潜力。然而，马克斯克鲁维酵母本身无法完成酒精发酵。出于这个原因，它仅用于与酿酒酵母属（Saccharomyces spp.）共同或顺序发酵。在这里，我们应用原生质体融合技术对两个商业酿酒酵母菌株（Lalvin EC1118 和 Lalvin QA23）和马克斯克鲁维酵母分离株 IWBT Y885 进行融合，以获得具有预先选择的、与马克斯克鲁维酵母相关的酿造特性的融合子，但具有改进的发酵性能。经过广泛的选择过程，使用非营养缺陷型标记进行筛选，我们鉴定出一个融合子 BF2020，与亲本菌株 Y885 相比，它具有增强的发酵性能，但仍表现出很强的果胶酶活性，可能适合工业生产。通过 RAPD-PCR 分析和全基因组测序进一步研究和表征了所选杂种的基因组。
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