| 黄酒酵母HO基因的敲除及其对黄酒发酵的影响 |
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| 引用本文： | 白梅,刘双平,毛健,韩笑,周志磊,邹慧君,王宗敏,姬中伟,许正宏.黄酒酵母HO基因的敲除及其对黄酒发酵的影响[J].食品科学,2018,39(18):61-66. |
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| 作者姓名： | 白梅 刘双平 毛健 韩笑 周志磊 邹慧君 王宗敏 姬中伟 许正宏 |
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| 作者单位： | （1.江南大学生物工程学院，粮食发酵工艺与技术国家工程实验室，江苏?无锡 214122；2.国家黄酒工程技术研究中心，浙江?绍兴 312000；3.江苏省产业技术研究院食品生物技术研究所，如皋江大食品生物技术研究所有限公司，江苏?如皋 226500；4.江南大学食品学院，江苏?无锡 214122） |
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| 基金项目： | 国家自然科学基金面上项目（31571823）；江苏省自然科学基金面上项目（BK20171405；BK20161293）；“十三五”国家重点研发计划重点专项（2016YFD0400504-05；2017YFD0400100） |
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| 摘 要： | 为对黄酒酵母菌株的遗传学进行研究,对黄酒酵母利用基因敲除技术敲除HO基因,通过Mcclary产孢培养基于25℃条件下培养5~7 d,得到a和α两种不同配型且配型不会发生转变的黄酒酵母单倍体菌株,通过群体杂交,成功获得了全敲除HO基因的二倍体酿酒酵母菌株黄酒酵母11-1-HOΔ,用于黄酒发酵实验。结果表明:通过基因工程手段敲除HO基因对黄酒发酵无显著影响,可用于工业生产中,且黄酒酵母11-1-HOΔ具有代表性,获得的单倍体是进一步研究黄酒酵母遗传基础和代谢机制的重要材料。
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| 关 键 词： | 黄酒酵母 HO基因 产孢条件 群体杂交 |
Influence of Knocking out the HO Gene of Sacchromyces cerevisiae on Chinese Rice Wine Fermentation |
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| BAI Mei,LIU Shuangping,MAO Jian,HAN Xiao,ZHOU Zhilei,ZOU Huijun,WANG Zongmin,JI Zhongwei,XU Zhenghong.Influence of Knocking out the HO Gene of Sacchromyces cerevisiae on Chinese Rice Wine Fermentation[J].Food Science,2018,39(18):61-66. |
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| Authors: | BAI Mei LIU Shuangping MAO Jian HAN Xiao ZHOU Zhilei ZOU Huijun WANG Zongmin JI Zhongwei XU Zhenghong |
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| Affiliation: | (1. National Engineering Laboratory for Cereal Fermentation Technology, School of Bioengineering, Jiangnan University, Wuxi 214122, China; 2. National Engineering Research Center for Rice Wine, Shaoxing 312000, China;3. Rugao Institute of Food Biotechnology, Institute of Food Biotechnology, Jiangsu Industrial Technology Research Institute, Rugao 226500, China; 4. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China) |
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| Abstract: | In order to study the genetic background of yeast strains used in the fermentation of Chinese rice wine, the HO gene from a Chinese rice wine yeast strain, Sacchromyces cerevisiae 11-1, was knocked out. Stable haploids of the opposite mating type (a and α) were obtained by culturing the yeast strain on McClary medium for 5?7 days at 25 ℃. A diploid yeast strain (Sc-11-1-HOΔ) with knockout of the whole HO gene was successfully obtained by population hybridization and was used to ferment Chinese rice wine. The results demonstrated that there was no distinct difference between wild Sc-11-1 and Sc-11-1-HOΔ and that this modified yeast could be used in industrial production. Our results from this study can provide useful information for future exploration of the genetic base and metabolic mechanism of Chinese rice wine yeast strains. |
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| Keywords: | Chinese rice wine yeast HO gene sporulation medium population hybridization |
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