啤酒酵母融合子QSB-Ⅺ_6遗传学和生理学特征的研究

Studies on the Genetic and Physiologic Characteristics of Beer Yeast Fusant QSB-Ⅺ_6

利用生物工程技术获得了一株QSB－Ⅺ6啤酒酵母融合子，其发酵力、凝絮性均较双亲有提高，口味也明显改善，小试、中试、生产试验效果很好。为全面开发和利用该工程菌株，以啤酒酵母融合子QSB－Ⅺ6及其亲本LQ16和QSB7为对象，进行细胞体积测定，生物量测定，遗传型鉴定和DNA含量等测定，确定其主要遗传学和生理学特征，从而证实菌株QSB－Ⅺ6是融合子．

The fermenting Power and floccufation of beer yeast QSB- Ⅺ6, a fusant obtained by biotechnique, are better than those os its parent strains, LQ16 and QSB7 and the flavour of the beer produced by it is much better. The stability of these good Characterisics is prond in the small test, middle test and production test respectively. In this study, the Cell Volume,biomass, genetype and DNA content of QSB- Ⅺ6 are measured in comparison with its parent strains and the results show that QSB- Ⅺ6 is a true fusant.