Title

啤酒酵母突變株發酵性能比較及隨機擴增多態DNA分析

Translated Titles

Comparison of Fermentation Properties and RAPD Analysis of Mutants of Yeasts Applied in Beer Brewing

Authors

方維明(Wei-Ming Fang);楊振泉(Zhen-Quan Yang);沈力飛(Li-Fei Shen);黃為一(Wei-Yi Huang)

Key Words

啤酒 ; 酵母菌種 ; 發酵 ; 隨機擴增多態DNA ; beer ; yeast srain ; fermentation ; RAPD

PublicationName

中國釀造

Volume or Term/Year and Month of Publication

2005卷12期(2005 / 12 / 20)

Page #

23 - 26

Content Language

簡體中文

Chinese Abstract

對9株啤酒酵母菌種及經過誘變獲得的突變株進行了發酵試驗,比較了不同菌株的發酵能力、產高級醇能力、雙乙酰還原能力以及菌株穩定性。同時利用隨機引物對不同啤酒酵母株的基因組DNA進行了隨機擴增多態DNA(RAPD)分析,比較不同突變株之間基因組的分子差異。結果表明:不同酵母發酵14d後外觀發酵度在72.3%~76.8%,其中酵母YZB具有較高的發酵能力,最終發酵產物的高級醇含量最低,雙乙酰峰值最低為0.36mg/L,而酵母Y1110最終發酵產物的高級醇含量最低為67.4mg/L,但雙乙酰峰值達0.41mg/L,後酵結束後這2株酵母的雙乙酰均可降至0.1mg/L以下。菌株穩定性實驗結果表明,在傳代7次以後和第1代的主要性能沒有明顯變化。利用隨機引物OPG-5對不同酵母的基因組進行RAPD分析,酵母Y1110、YZB和YZD可以通過特異的擴增譜帶區別於其他菌株,該結果為啤酒酵母特異的分子標記奠定了基礎。

English Abstract

In this paper, 9 strains of Saccharomyces cerivisiae mutants were applied to beer fermentation experiment to compare their fermentation capability, higher alcohol yielding capability, diacetyl reduction capability and genetic stability. Genomic molecular differences among different strains were also analyzed by random amplified polymorphic DNA (RAPD) method with a selected effective random primer. The results indicated that fermentation degree of different yeast strains varied between 72.3% and 76.8% after 14d fermentation and YZB was the highest one. The higher alcohols content of Y1110 was lowest among all yeast strains. The diacetyl value of both YZB and Y1110 could be reduced to less than 0.1mg/L after post fermentation. The genetic stability experiments showed no obvious changes in fermentation characteristics between the first and the seventh generation. Y1110, YZB and YZD could be distinguished by specific RAPD fingerprint amplified with random primer OPG-5. These results established the basis for the specific molecular marking of beer yeast at genomic level.

Topic Category 工程學 > 化學工業