红色酵母原生质体形成和再生条件的研究

Protoplast Formation and Regeneration of Phaffia rhodozyma

研究了不同渗透压稳定剂、酶浓度、酶解时间、温度等对红色酵母（Ｐｈａｆｆｉａｒｈｏｄｏｚｙｍａ）原生质体的形成与再生的影响。实验结果表明：使用对数生长期早期的细胞、蜗牛酶浓度１％，３０°Ｃ处理５０～６０ｍｉｎ，山梨醇为渗透压稳定剂，有利于原生质体制备和再生。

Effects of different osmotic stabilizer, concentration of enzyme and temperature on the formation and regeneration of P.rhodozyma were studied. Results showed that it was beneficial to protoplast formation and regeneration under the conditions of using early exponential phase cell, 1% snail enzyme, at 30°C, stirring slowly for 60 minutes and sorbitol as osmotic stabilizer.