改进酿酒酵母谷物发酵性能的诱变研究

酿酒酵母经诱变获得有效利用麦汁糖的优良性能。突变菌株经5d摇床培养使YNB基础培养基的麦芽三糖发酵度从32.4%提高到81.8%。薄层层析证明突变株麦芽三糖转运能力得到改善。模拟工业发酵实验证明突变菌株的麦汁糖发酵性能大大改善,而原有发酵优良性状未受到影响。说明该突变株益于工业啤酒生产和低热啤酒的生产。

Mutagensis of Saccharomyces cevevise for Better Fermentation Property

A brewing yeast mutant with perfect maltotriose fermentation capacity was obtained by mutagenizing the wild yeast Saccharomyces cerevise.The mutant is able to utilize maltotriose efficiently,and the maltotriose fermentability in YNB-2% maltotriose medium increases from 32.4% to 81.8% after 5 d by shaking culture.The TLC pattern showed that the maltotriose transport ability of the mutant is higher compared with the original strain.The wort fermentation test confirmed that the sugar fermentation property of the mutant is superior to the original strain,while the primitive fermentation characters are kept.Therefore,the brewing yeast mutant would benefit the beer industry and be suitable for low caloric beer production.