离子注入对啤酒酵母诱变效应的研究

Mutagenic effect of ions implantation on beer yeast

采用离子注入技术对实验室保藏的啤酒酵母菌种SP-3进行诱变育种。通过对耐双乙酰菌株的筛选,寻找出最佳诱变剂量为1×1015bions/cm2,该条件下得到1株理想酵母菌株。该菌落为白色、光滑饱满;菌种的凝聚性良好;真正发酵度为65.4%,发酵速度基本保持不变,双乙酰含量为0.026mg/L,酒精度由原来的4.7%vol降低到3.8%vol,低于出发菌珠19.15%。

the ion implantation technology was used to breed Saccharomyces cerevisiae that were restored in lab by induced mutation.With choosing different diacetyl tolerance strains,The optimal beer yeast strains were obtained when the mutagism dose was 1×1015bions/cm2.The beer yeast colony is white,smooth and full;it has good flocculation;the really degree of fermentation was 65.4%,fermentation rate remained basically unchanged,diacetyl content was 0.026 mg/L and alcohol degree reduced form 4.7 to 3.8 that belowed 19.15 percent with original beer yeast.