酵母紫外线诱变后培养温度与酒精发酵性状变异相关性研究-微生物专业论文.docxVIP

浙扛大学礞士学位论文摘要 浙扛大学礞士学位论文 摘要 工业酿酒酵母菌株H27a进行紫外线照射后于6个不同的温度(2512、2812、 3l℃、34℃、37℃和40℃)培养72h．分别从不同温度培养下的平板中随机挑 选出100个菌株。模拟工业发酵途径对所挑出的菌株进行培养与酒精发酵力测 定．结果表明：在胁迫温度40℃下培养的菌株其正突变菌株(指产酒量高于对 照的菌株)的平均产酒提高率显著高于其他五个温度下的菌株。40℃下为 8．75％，其他温度最高为6．63％(3712)。而所有正突变菌株中产酒提增率在lO％ 以上的菌种中有超过1／3(34．3％)来源于40℃培养的菌株，远高于其他温度的 菌株。与此相对应的是40℃菌株的负突变株的平均产酒降低率最大(9．32％)。 所有降低率超过100,4的菌株中同样40℃最多(32．9％)。研究中并未发现温度特 别是胁迫温度(本文中为40℃)对菌株的正突变率有产生明显影响． 用15种随机引物对出发菌株与uv诱变子代菌株进行总DNA的RAPD测 验，结果发现在40℃培养下的菌株RAPD扩增条带相似性为(52．9％)低于3l℃ 培养的菌株(73．1％)，说明加℃培养，其DNA分子水平上发生的变异幅度大 于3l℃，这一结果和发酵实验结果的相一致。 另夕卜还将40℃与3l℃菌株于高温下发酵(4012)，结果前者的正突变菌株 产酒能力平均比后者提增10％左右． 紫外光与温度互作的方法较大幅度提高了酵母紫外诱变选育高产菌种的效 率，也为酿酒酵母Uv诱变机制的进一步研究提供了新途径． 关键词：紫外诱变；酿酒酵母；正突变体；RAPD —l一 新征大学琢士学位论文Interaction 新征大学琢士学位论文 Interaction of UV Radiation with Temperature and Influence of it on the Ethanol Production-enhancing Mutation in Yeast Abstract Saccharomyces cereviaiae Hs27a strains were first treated by exposure to UV radiation,and then incubated in a series oftemperatures between 2512 and 40C for 2-3d．100 strains wel-o picked out randomly from colonies on plates under each culture temperature．Subsequently,fermentation WCIO carried out according to the way applied in the indnsiry using the mutants selected after the combined action of UV and temperature to determine the associated effect of the two factors especially for the devatod temperature 40℃on the enhancement to the ethanol production． The average ethanol rise rate was 8．75％for the forward-mutation strains at 40℃ that was defined鹊mutants that—∞essed a highest alcohol production comparing 谢th 0riginal strains in contrast with the hightest one of 6．63％at 31 12．Besides, stra／ns ofethanol rise rate above 10％砒the temperature of40℃account for mo∞ than 1／3(34．3％)，while strains from 40℃have the hi曲est reducing rate of 34．3％ among all the strains with ethanol pgoduction reduced by 10％．As what happened in g灯ains from 40℃，the average ethanol崩lucing rate of40℃WCIe still the highest one about 32．9％．Furthermore the effect of t