利用原生质体融合提高酿酒酵母赖氨酸含量的研究

The Study of Increasing the Content of Saccharomyces Cerevisiae and Lysine with Protoplasts Fusion

以酿酒酵母 (Saccharomycescerevisiae)为出发菌株 ,经N—甲基—N′—亚硝基胍 (NTG)和紫外线 (UV)诱变 ,选育出抗S— ( 2—氨基乙基 )—L—半胱氨酸 (AEC)和抗氯化理 (LiCl)的抗药性菌株作为融合亲株的细胞质基因标记 .用 1 0 0mg/ml蜗牛酶制备亲株的原生质体 ,两亲株的原生质体在 35%PEG(MW6 0 0 0 ) ,0 0 1mol/LCaCl2 条件下被诱导融合 ,融合频率为 1 0 -6— 1 0 -7.试验表明 ,这些融合菌株具有杂种性质 .

By using Saccharomyces cerevisiae as an initioal strain and mutating with N methly N' Nitrasoguanidis (NTG)and ultraviolet wave(UV),both S (2-aminacth) L Kreistant and LiCl resistant strains can be produced as the mark of the cytoplasm gene of fused parent strain.Experimpenting with 100mg/ml parent protoplasts made from snail enzyme ,both parent protoplasts are induced to fuse under the condition of 35% PEB(MW6000),0 01mol/L CaCl 2.The ration of fusion is 10 -6 ～10 -7 .The experiment showed that these fused strains had a hybrid characteristic.One of the strains showed obvious stronger capability of producing Lysine of outer cell than its parent strain.