Food and Fermentation Industries >

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

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

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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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

Cite this article

ZHANG Xiaoxiao , REN Jianxing , LIU Kaiyi , LI Xiao , DONG Jian . Effects of TOR1 gene deletion on the tolerance of Saccharomyces cerevisiae[J]. Food and Fermentation Industries, 2021 , 47(2) : 1 -7 . DOI: 10.13995/j.cnki.11-1802/ts.024907

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