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通过适应性进化和突变变异的高重力造来培育高耐受性酵母

Tianyou Yang¹, Shishuang Zhang^1,2, Yuru Pan¹

¹School of Life Science and Technology, Henan Institute of Science and Technology, Xinxiang, China.

Journal of the science of food and agriculture

|September 1, 2023

概括

研究人员通过使用适应性实验室进化改进了Saccharomyces cerevisiae酵母,通过提高其对乙醇和透应激的耐受性来提高强酒的生产. 进化的YN81mc-8.3菌株在非常高重力造中表现出优越的性能,产生更优质的强酒.

科学领域:

微生物学微生物学
发酵科学发酵科学
生物技术是生物技术.

背景情况:

乙醇和透应力限制了从高重力酒中生产强酒.
开发具有增强耐受性的酵母菌株对于造强酒至关重要.

研究的目的:

通过适应性实验室进化 (ALE) 来改善Saccharomyces cerevisiae YN81对透和乙醇压力的耐受性.
为了研究进化酵母突变体在非常高重力 (VHG) 和添加乙醇 (VHGAE) 的VHG造工艺中的性能,以生产强酒.

主要方法:

优化微生物微滴培养 (MMC) 系统用于Saccharomyces cerevisiae YN81.81的ALE.
在VHG和VHGAE造过程中对进化突变的评估.
对造酒的酵母生长,乙醇耐受性,糖利用率,乙醇产量,二乙烯减少和感觉性质的分析.

主要成果:

获得了三种进化突变,其中YN81mc-8.3在高度的糖糖下显示出优异的生长.
在VHG和VHGAE造过程中,YN81mc-8.3表现出12%的乙醇耐受性 (比母菌株高20%),在糖利用和乙醇产量方面表现优于YN81.
YN81mc-8.3表现出增强的二乙烯降解,并产生强烈的酒,具有卓越的视觉,嗅觉和味觉品质.

结论:

进化突变YN81mc-8.3是强酒造的最佳选择.
与YN81mc-8.3突变体相结合的VHGAE造工艺为强酒生产提供了一种卓越的方法.

关键词:

这种植物是Saccharomyces cerevisiae.适应性实验室进化的演变.造过程中的造过程.微生物微滴培养的微生物培养.强烈的酒酒酒非常高的重力非常高的重力.

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