空气等离子体技术对面包酵母的诱变选育研究

采用空气等离子体诱变技术对面包酵母进行诱变,以高发酵力为筛选依据,筛选出一株生产性能优良的酵母菌株。结果表明,采用空气等离子体技术对面包酵母BY-3进行诱变最佳时间为10 s。通过诱变,筛选得到一株高发酵力的酵母菌株3G-28。与原始菌株BY-3相比,菌株3G-28的发酵力提高了48.57%;具有更好的耐高糖性能,其蔗糖酶活力较初始菌株BY-3降低了71.89%,抗葡萄糖阻遏现象的能力提高了34.84%;具有更好的传代稳定性和低温适应性:传代15次,其发酵力仍可保持87.50%;在-20℃低温下进行保藏,两周后,其菌株的相对发酵力可达到76.10%,酵母泥的相对发酵力为83.91%。研究表明,空气等离子体技术能够有效的对面包酵母BY-3进行诱变,为面包酵母的改良育种提供了一定的依据。

Mutation Breeding of Bread Yeast By Air Plasma Technology

Taking high fermentability as the screening basis,the yeast strain with good production performance was screened by air plasma mutagenesis. The results showed that the optimal time for mutagenesis of bread yeast BY-3 by air plasma was 10 s. Strain 3G-28 with high fermenting power was screened by mutagenesis. Compared with the original strain BY-3,the fermenting capacity of strain 3G-28 increased by 48.57%,the sucrase activity was 71.89% lower,and the ability to resist glucose repression was 34.84% higher. It had better passage stability and low temperature adaptability:The fermenting capacity could still maintain 87.50% after 15 passage times. After storage at-20 ℃ for two weeks,the relative fermenting power of the strain reached 76.10%,and that of the yeast paste was 83.91%. The results showed that the air plasma technology could effectively mutate baker’s yeast BY-3,which provided a certain basis for the improvement and breeding of baker’s yeast.