酿酒酵母与粟酒裂殖酵母属间原生质体融合选育降解苹果酸强的葡萄酒酵母

Construction of Yeast of Reducing Acid by Intergeneric Fusion between Saccharomyces bayanus and Schizosaccharomyces pombe

采用赖氨酸缺陷型酿酒酵母 (Saccharomycescerevisiae)L1原生质与肌醇缺陷型粟酒裂殖酵母 (Schizosac charomycespombe)PM 5原生质体融合选育了葡萄酒发酵性能良好且具有降解苹果酸能力的酵母菌株。对融合子菌落形态、遗传稳定性、降解苹果酸能力和葡萄酒发酵性能进行了研究。结果表明 :用促融合剂 [30 %聚乙二醇(MW6 0 0 0 )、0 0 2mol/LCaCl2 和 17g/ 10 0mL蔗糖 ]处理两亲本进行属间融合 ,获得 19株融合子 ,融合率为 4 7×10 -6～ 3 1× 10 -7。融合子具有降解苹果酸能力和葡萄酒发酵性能好的双亲优良特性 ,证实了其杂种特征。

Intergeneric protoplast fusion between L1 ( Saccharomyces bayanus) (Lys -) and PM\|5 ( Schizosaccharomyces pombe ) (Ino -) was studied.L1 has good fermentation capacity in winemaking and makes the wine with fragrant flavor,but total acid decreases hardly in the course of fermentation.PM\|5 has strong capacity of reducing acid,but the fermentation rate of the strain is slower than PM\|5.The protoplast of L1 was fused with the protoplast of PM\|5 by treating with PEGC [30% PEG(MW6000)-20 mmol/L CaCl\-2 17g/100mL sucrose] for 30 min.19 fusants was obtained,and the fusion frequency was 4 7×10 -6 ～3 1×10 -7 .The fusants was tested in several aspects including cell morphology,physiological and biochemical feature,genetic stability and fermentation experiments.The result showes that the fusants greatly expressed fine properties of parental strains in reducing acid and fermentation speed.