常压室温等离子体诱变选育耐酸酿酒酵母菌株

利用常压室温等离子体(ARTP)诱变方法对实验室保藏的酿酒酵母(Saccharomyces cerevisiae)SC-62进行诱变,通过试验确定最佳诱变条件为处理时长80 s,此条件下菌株SC-62致死率84%。将诱变获得的菌株进行初筛、复筛和发酵性能测定。结果显示,筛选出一株耐酸性强、发酵性能优良的正突变菌株A-107,其在pH为2.5的发酵培养基上培养6 d后测得的发酵力6.21 g CO2/(100 mL·24 h)]和酒精产量(11.52%vol)较出发菌株SC-62分别提高了37%和30%,突变菌株A-107可耐受16%乙醇、100 g/L NaCl、500 g/L葡萄糖,耐受性和遗传稳定性良好。

Breeding of acid-tolerant Saccharomyces cerevisiae strains by ARTP mutation

Saccharomyces cerevisiae SC-62 was mutated by atmospheric and room temperature plasma(ARTP).The optimal conditions were determined as treatment time 80 s,and the fatality rate of the strain SC-62 was 84%.The strains obtained by mutagenesis were tested for primary screening,rescreening,and fermentation performance.The results showed that a positive mutant strain A-107 with strong acid resistance and good fermentation performance was screened.The fermentation capacity6.21 g CO2/(100 ml·24 h)]and alcohol yield(11.52%vol)increased by 37%and 30%than the original strain SC-62 after 6 d of culture on pH 2.5 fermentation medium,respectively.The mutant strain A-107 could tolerate 16%ethanol,100 g/L NaCl and 500 g/L glucose,the tolerance and genetic stability were good.