酿酒酵母温度敏感性突变株的选育

Breeding of temperature-sensitive mutant from Saccharomycescerevisiae

为获得酵母胞内产物的高效分泌，以酿酒酵母二倍体（2n）及单倍体（n）为出发菌，经紫外诱变处理，筛选获得5株可能具有温度敏感性的突变株。为进一步鉴定，以野生菌Y1为对照菌，测定其胞外核酸、蛋白质及果糖-1，6-二磷酸（FDP）的含量，发现突变菌株Ts4（2n）自溶程度最高，其核酸、蛋白质渗透率达1．709，1．483，胞外FDP浓度为38μg／mL，较Y1（2n）提高了24．1％。此外突变株Ts2＊（n）、Ts3＊（n）也会发生一定程度的自溶。因此，该试验共获得温度敏感性突变株3株，即Ts4{（2n）、Ts2＊（n）和Ts3＊（n）。

In order to obtain the efficient secretion of intracellular product in yeast, as the original strain, Saccharomyces cerevisiae （2n）, （n） were mutagenized with UV treatment, five mutants strain may have temperature-sensitive were selected. To further identify, Y, was used as the control bacterium, and its content of extraeellular nucleic acids, proteins and FDP were determined, find that the high- est degree of autolysis was Ts4 （2n）, it＇s content of nucleic acid and protein in extraeellular environment were 1.709, 1.483, the concentration of FDP in extracellular environment was 38μg/mL, higher than Y1 24.1%0. Ts＊ （n） and Ts＊ （n） also have a certain extent of temperature-sensitive. Therefore, 3 temperature-sensitive mutants were obtained in this study, which are Ts4（Zn）, Ts2＊ （n） and Ts3＊（n）.