摘要
在酱油高盐稀态发酵过程中通常添加假丝酵母(T酵母)和鲁氏酵母(S酵母)来增强酱油的风味品质。但是目前对T酵母和S酵母进行遗传操作没有相应的营养缺陷型菌株。因此,对T酵母和S酵母分别进行甲基磺酸乙酯(ethylmethane sulfonate,EMS)诱变和紫外诱变,以酵母的致死率为诱变标准做单因素试验,得到最佳的EMS质量分数、EMS作用时间,紫外照射距离、紫外照射时长,酵母菌浓度。通过筛选、测序获得尿嘧啶营养缺陷型菌株,为后续耐盐酵母的分子生物学研究提供理论依据。
Candida versatilis(called T yeast)and Zygosaccharomyces rouxii(called S yeast)are often used as starter cultures to enhance the flavor quality of high-salt liquid-state soy sauce.However,there are currently no auxotrophic strains available for the genetic manipulation of S yeast and T yeast.Therefore,ethylmethane sulfonate(EMS)and ultraviolet(UV)irradiation were used to mutagenize the yeasts obtain uracil auxotrophic strains.On the basis of mortality rate,the optimal concentration of EMS,EMS treatment time,UV irradiation distance,UV irradiation time,and yeast concentration were determined.In the end,the uracil auxotrophic strains were screened out and identified by gene sequencing,which will lay the foundation for molecular biology studies of salt tolerant yeast.
作者
赵秀丽
张珊
宋璐
王檬
侯丽华
ZHAO Xiuli;ZHANG Shan;SONG Lu;WANG Meng;HOU Lihua(Research Institute of New Rural Development, Tianjin University of Science and Technology, Tianjin 300457, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2017年第8期11-16,共6页
Food Science
基金
国家自然科学基金面上项目(31371819)
天津市科技特派员项目(15JCTPJC62500)
关键词
S酵母
T酵母
EMS诱变
紫外诱变
尿嘧啶营养缺陷型
Candida versatilis
Zygosaccharomyces rouxii
ethylmethane sulfonate (EMS)
ultraviolet mutagenesis
uracil auxotrophic
