食品与发酵工业 >

2021 , Vol. 47 >Issue 2: 1 - 7

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024907

研究报告

TOR1基因缺失对酿酒酵母耐受性的影响

  • 张晓晓 ,
  • 任剑星 ,
  • 刘凯毅 ,
  • 李潇 ,
  • 董健
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  • (天津科技大学 生物工程学院,工业发酵微生物教育部重点实验室,天津,300457)
硕士研究生(董健副教授为通讯作者,E-mail:dongjian@tust.edu.cn)

收稿日期: 2020-07-02

  修回日期: 2020-09-01

  网络出版日期: 2021-02-07

基金资助

国家自然科学基金项目(31671838)

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Effects of TOR1 gene deletion on the tolerance of Saccharomyces cerevisiae

  • ZHANG Xiaoxiao ,
  • REN Jianxing ,
  • LIU Kaiyi ,
  • LI Xiao ,
  • DONG Jian
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  • (College of Bioengineering,Tianjin University of Science and Technology,Key Laboratory of Industrial Fermentation Microbiology,Ministry of Education,Tianjin 300457,China)

Received date: 2020-07-02

  Revised date: 2020-09-01

  Online published: 2021-02-07

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摘要

酿酒酵母是最常见且应用最为广泛的酵母菌种,是以糖质和淀粉质为原料的乙醇发酵最经典的菌株。在发酵过程中,有很多不可避免的胁迫环境如高温条件、高渗条件等出现,这些胁迫会阻碍细胞生长并降低细胞的发酵能力,给发酵行业带来一定的经济损失。因此,为改善菌种的耐受性,该研究主要以实验室现有菌株AY12a为亲本菌株,URA3基因作筛选标记,通过胞内同源重组,实现TOR1基因的敲除,最终成功构建突变株AY12a-tor1Δ。对酵母进行耐受性的测定,发现AY12a-tor1Δ具有一定的耐高温性能,在高渗条件下也有一定的耐受性,同时具有一定的氧化环境耐受性。同时将突变株与AY12a进行模拟白酒发酵(玉米浓醪发酵),并对发酵完成后的酒度、残糖、48 h细胞存活率、CO2失重及发酵时间进行测定。发酵数据显示突变株AY12a-tor1Δ乙醇产量有所上升,残糖含量下降,48 h细胞存活率没有下降,发酵时间有所延长。

关键词： 酿酒酵母; 耐受性; TOR1; 乙醇; 浓醪发酵

本文引用格式

张晓晓 , 任剑星 , 刘凯毅 , 李潇 , 董健 . TOR1基因缺失对酿酒酵母耐受性的影响[J]. 食品与发酵工业, 2021 , 47(2) : 1 -7 . DOI: 10.13995/j.cnki.11-1802/ts.024907

Abstract

Saccharomyces cerevisiae is the most common and widely used yeast strain,and it is the most classic strain of ethanol fermentation using saccharide and starch as raw materials.Yeasts are confronted with several inevitable environmental stresses such as hyper-osmotic stress,high temperature,which can negatively affect yeast growth rate and fermentation performance.This will cause some economic losses in related fermentation industry.In order to improve stress tolerance,strain AY12a was used as the starting strain,the URA3 gene was used as a screening marker,and the long primer knockout method was used to realize the gene deletion in this study.Finally,the mutant strain AY12a-tor1Δ was successfully constructed.Tolerance determination of yeast showed that AY12a-tor1Δ had certain high temperature resistance,oxidation environment tolerance and had certain tolerance under other stress conditions.AY12a-tor1Δ and AY12a were participated in high-temperature concentrated fermentation of corn,and the alcohol content,residual sugar,48h cell survival rate,CO2 weight loss and fermentation time after fermentation were determined.The results showed that the ethanol yield of the mutant strain AY12a-tor1Δ increased,the residual sugar content decreased,the cell survival rate did not decrease at 48 h,and the fermentation time was prolonged.

Key words： Saccharomyces cerevisiae; stress-tolerance; TOR1; ethanol; concentrated fermentation

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