| 酿酒酵母与酒类酒球菌融合子特性及分子生物学研究 |
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| 引用本文： | 李 华,游 玲,刘晓晴.酿酒酵母与酒类酒球菌融合子特性及分子生物学研究[J].西北农林科技大学学报(社会科学版),2006,34(6):133-136. |
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| 作者姓名： | 李 华 游 玲 刘晓晴 |
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| 作者单位： | 西北农林科技大学,葡萄酒学院,陕西,杨凌,712100 |
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| 摘 要： | 对酿酒酵母(S accharomy ces cerev isiae)与酒类酒球菌(O enos.oen i)的跨界融合子F-20-7进行抗生素筛选、降酸试验、生长试验等生产性能测试及相关基因鉴定研究。结果表明,氨苄青霉素对融合子的影响较小,融合子对L-苹果酸的降解率在54.06%~78.81%,在挑选出的融合子中仅有4株能够在YNB、模拟葡萄汁及天然葡萄汁中生长,其生长力较葡萄酒酵母差。PCR扩增结果显示,融合子质粒DNA中存在苹果酸-乳酸发酵的两个关键酶基因,即苹果酸-乳酸酶基因M leA和苹果酸-乳酸通透酶基因M leP,测序结果表明M leP基因与G enB ank中M leP基因序列的同源性高达97%,较好的解释了融合子的降酸行为。
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| 关 键 词： | 酿酒酵母 酒类酒球菌 跨界融合子 |
| 文章编号： | 1671-9387(2006)06-0133-04 |
| 收稿时间： | 2006-01-10 |
| 修稿时间： | 2006年1月10日 |
Study of the fusant between saccharomyces cerevisiae and Oenos oeni |
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| LI Hua,YOU Ling,LIU Xiao-qing,LIU Yan-lin.Study of the fusant between saccharomyces cerevisiae and Oenos oeni[J].Journal of Northwest Sci-Tech Univ of Agr and,2006,34(6):133-136. |
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| Authors: | LI Hua YOU Ling LIU Xiao-qing LIU Yan-lin |
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| Institution: | (College of Enology,Northwest A & F University,Yangling,Shaanxi 712100,China) |
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| Abstract: | The fusant from Saccharomyces cerevisiae and Oenos.oeni was studied,including experiment of antibiotic,deacidification,growth experiment,and some interrelated genes were identified.The result indicated that,the influence of ampicillin was small,the L-malic acid degeneration rate of the fusant was between 54.06%-78.81%,and only four fusants could grow in the medium of YNB,simulation grape juice and natural grape juice.Compared with the wine yeast,the growth was a little feeble.By the method of PCR amplifying,the key enzyme gene(MleA and MleP) was found in the plasmid of the fusant.The result showed that the homologous between gene MleP and the MleP gene of GenBank was up to 97%,explaining the behavior of fusant's deacidification. |
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| Keywords: | S cerevisiae O oeni fusant |
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