低嘌呤酿酒酵母的ARTP法诱变育种

Mutation Breeding of Saccharomyces cerevisiae with Low Purine by Atmospheric and Room Temperature Plasma

摘要:

采用常压室温等离子体（ARTP）诱变育种系统对酿酒酵母菌株A、B分别进行诱变，选育诱变菌株发酵的啤酒用高效液相色谱（HPLC）法测定腺嘌呤、鸟嘌呤、黄嘌呤、次黄嘌呤的含量，4种嘌呤在1~16 mg/L的测定范围内，相关系数R2>0.999，具有良好的线性关系。实验结果表明：诱变酵母菌株A-3发酵啤酒中嘌呤含量为77.67 mg/L，比初始菌株A的101.64 mg/L降低23.6%；诱变酵母菌株B-4发酵啤酒中嘌呤含量为76.26 mg/L，比初始菌株A的96.84 mg/L降低21.3%。诱变菌株A-3、B-4进行连续传代10次并进行发酵啤酒实验，诱变菌株A-3、B-4的发酵性能、发酵啤酒中总嘌呤含量和啤酒品质保持稳定。这表明ARTP诱变方法选育低嘌呤酿酒酵母菌种是可行的。

Abstract:

Saccharomyces cerevisiae strain A and B were mutated by using atmospheric and room temperature plasma (ARTP). The contents of adenine, guanine, xanthine and hypoxanthine in beer fermented by the above mutation strains were analyzed by high performance liquid chromatography (HPLC). Within the range of 1~16 mg/L the above four kinds of purine had good linear relation with a correlation coefficient of R2>0.999. The experimental results showed that the purine contents in the beer fermented by mutation strain A-3 and B-4 were 77.67 mg/L and 76.26 mg/L , respectively, being decreased 23.6% and 21.3% compared with the beer fermented by the original strain A (101.64 mg/L) and B (96.84 mg/L). The mutation strain A-3 and B-4 were continuously passaged for 10 times and were used for beer fermentation. The fermentation ability, the purine contents in beer and the beer quality were all remained stable. It is showed that ARTP is feasible for mutating and screening low purine strain of Saccharomyces cerevisiae .