微生物原生质体融合育种技术及其在发酵食品生产中的应用

微生物原生质体融合育种技术不仅为跨界融合理论提供了现实依据, 而且为实际生产提供了理论依据, 在理论研究和实际生产中都具有重要意义。微生物原生质体融合育种技术因其具有克服远缘杂交、提升优良性状和应用范围广等优点, 近年来, 在发酵食品生产中的作用日益凸显并取得了显著的成效。本文主要综述了细菌、放线菌、霉菌、酵母菌和食用菌原生质体的制备及再生, 原生质体融合方法, 原生质体融合子筛选方法以及酵母、乳酸菌和曲霉原生质体融合育种技术在发酵食品生产中的应用, 并对该技术的前景进行了探讨, 旨在为开展食品微生物优良菌株选育研究提供参考。

Microbial protoplast fusion breeding technology and its application in fermented food production

Microbial protoplast fusion breeding technology not only provides practical basis for transboundary fusion theory, but also provides theoretical basis for practical production, which is of great significance in both theoretical research and practical production. In recent years, microbial protoplast fusion breeding technology has been playing an increasingly prominent role in the production of fermented food and has achieved remarkable results due to its advantages such as overcoming remote hybridization, improving excellent characteristics and wide application range. This paper reviewed the preparation and regeneration of protoplasts of bacteria, Actinomycetes, mould, Saccharomycetes and edible fungus, the fusion method of protoplasts, the selection method of protoplasts fusion and the application of the fusion breeding technology of Saccharomycetes, Lactobacillus and Aspergillus protoplasts in the production of fermented food, and discussed the prospect of this technology, in order to provide reference for the research on the selection and breeding of excellent strains of food microorganisms.