摘要
粟酒裂殖酵母(Schizosaccharomyces pombe)由于可降解苹果酸(malo-ethanolic fermen-tation)而被广泛应用于葡萄酒等果酒的酿造。其生理活性依靠的是苹果酸通透酶(MAE1)和苹果酸酶(MAE2)2个关键酶的作用。以粟酒裂殖酵母基因组DNA为模板,采用聚合酶链式反应(PCR)技术,扩增得到苹果酸通透酶基因(mae1)和苹果酸酶基因(mae2),并插入到pMD-T载体中,转化大肠杆菌得到相应的转化子。测序后分析表明,扩增的mae1基因与mae2基因序列与已报道的序列同源性均为99%,mae1基因编码的氨基酸序列中有2个与报道不同;mae2基因编码的氨基酸中有3个与报道不同。
Schizosaccharomyces pombe is widely used in fruit wine production because it could degrade malo-ethanolic fermentation. Mae1 and mae2 are the two key enzymes for its physiological activity. In the experiment, schizosaccharornyces pombe genome DNA was used as template to reproduce mae 1 and mae2 genes by PCR, then they were inserted in pMD-T carriers and the converted gene was obtained through the conversion of colibacillus. Their sequence analysis showed that they had 99 % similarity with the reported ones. The sequences of amino acid encoding with mae 1 had two sequences different from the reported ones. The sequence of amino acid encoding with mae2 had three sequences different from the reported ones.
出处
《酿酒科技》
北大核心
2007年第7期128-131,共4页
Liquor-Making Science & Technology
