利用单灭活原生质体融合技术选育降酸能力强的葡萄酒酵母

Studies on Breeding of Wine Yeast with Good Ability of Reducing Acid by Single Inactivated Protoplast Fusion Technique

目的:选育既有较好的发酵性能,又有较强的降酸能力的葡萄酒酵母菌种用于葡萄酒的生产。方法:通过发酵性能好的长城葡萄酒酵母单倍体L13(Lys-)(赖氨酸缺陷型)的原生质体与灭活的降酸能力强的粟酒裂殖酵母1685(Ino-)(肌醇缺陷型)的原生质体进行融合实验,然后通过传代稳定性、降酸鉴定及发酵实验,选育既有较好的发酵性能,又有较强的降酸能力的葡萄酒酵母菌种。结果:得到28株融合子,融合率为6.8×10-7,最终获得了1株传代稳定的融合子G8,降酸率为30.4%。结论:利用单灭活原生质体融合技术,选育出1株发酵力强、降酸性能好葡萄酒酵母菌株。

Objective： To select the strain of Saccharomyces eUipsoideus with better ability of fermentation and reducing acid for wine producing. Methods： By means of the protoplast of two strains： L13 whose fermentation characteristics are good and sacchixosaocharmyets pombe 1685 who had a high speed in reducing acid and was inactivated. Then by experiments of reducing acid selection, genetic stability determination and fermentation. Results： Twenty-eight fusion strains were obtained. The fusion frequency was 6.8×10^-7. 30.4% was selected. Conclusion： By the means of single of fermentation and reducing acid has been obtained. At the last, a strain Gs whose reducing acid ability reached to inactivated protoplast fusion, a strain with better characteristics