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通过原生质体融合将絮凝作用引入工业酵母酿酒酵母清酒变种。

Introduction of flocculation into industrial yeast, Saccharomyces cerevisiae saké, by protoplast fusion.

作者信息

Lima N, Moreira C, Teixeira J A, Mota M

机构信息

Centre of Biological Engineering, University of Minho, Braga, Portugal.

出版信息

Microbios. 1995;81(328):187-97.

PMID:7752958
Abstract

Protoplast fusion was applied to obtain intraspecific fusion in yeast strains in order to overcome restrictions imposed by the natural mating system. Acriflavine was used to construct petite mutants from non-flocculent industrial Saccharomyces cerevisiae saké strain. UV radiation was used to construct ura- mutants from a respiratory competent and highly flocculent S. cerevisiae NCYC869 strain. Fusion products were selected by complementation on minimal medium. The frequency of appearance of prototrophic hybrids was five per 10(5) protoplasts. The stable hybrids showed not only the S. cerevisiae saké characteristics but also flocculation ability, thereby confirming the success of the fusion.

摘要

为克服自然交配系统所带来的限制,原生质体融合技术被应用于酵母菌株的种内融合。吖啶黄被用于从非絮凝性工业酿酒酵母清酒菌株构建小菌落突变体。紫外线辐射被用于从呼吸正常且高度絮凝的酿酒酵母NCYC869菌株构建ura-突变体。融合产物通过在基本培养基上的互补作用进行筛选。原养型杂种的出现频率为每10⁵个原生质体中有5个。稳定的杂种不仅表现出酿酒酵母清酒菌株的特征,还具有絮凝能力,从而证实了融合的成功。

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