Quick-fermentation bread yeast strain and breeding method thereof

A technology of baker's yeast and baker's yeast, which is applied in the field of bioengineering, can solve the problems of slow inspiration of ordinary baker's yeast, and achieve the effect of not being easy to revert to mutation, not easy to lose, and has a wide application prospect

Inactive Publication Date: 2013-05-29
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Abstract
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Problems solved by technology

Therefore, in unsweetened dough, the inspi

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  • Quick-fermentation bread yeast strain and breeding method thereof
  • Quick-fermentation bread yeast strain and breeding method thereof
  • Quick-fermentation bread yeast strain and breeding method thereof

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Embodiment 1

[0023] (1) Construction of recombinant strains

[0024] The construction process of recombinant strains is shown in Figure 1. The diploid starting strain CICC31616 was haploidized to generate a-type and α-type haploid strains 70a and 17α, and the recombinant haploid strains were constructed by two homologous recombination methods, and the KanMX resistance gene was removed and the haploid strains were hybridized Somatic strains to generate diploid recombinant strain SY-5-11L.

[0025] The construction process of the recombinant plasmid pUC-PMKAB is shown in Figure 2. By PCR amplification technology, the sequence MA and MB fragments on both sides of the MIG1 gene were used for homologous recombination to knock out the gene and the KanMX resistance gene from the pUG6 plasmid was amplified, and the three fragments were amplified according to the pUC19 plasmid as the vector. The sequence of MA-KanMX-MB was connected to obtain the pUC-MKAB plasmid; the MAL6S gene was connected to ...

Embodiment 2

[0037] (1) Fermentation experiments of transformants and haploid parents

[0038]The haploid parents 70a and 17α and their corresponding recombinant haploids were fermented without sugar and simulated dough fermentation at the same time. The fermentation performance of the strains was measured and the degree of glucose repression was calculated. The results are shown in Table 1. The results showed that the dough of parent 70a produced 750 mL of gas 1 hour before fermentation, and the degree of glucose repression was 54.88% after 80 minutes of fermentation; the recombinant haploid dough produced 925 mL of gas 1 hour before fermentation, and the degree of glucose repression was 30.91% after 68 minutes of fermentation That is, the gas production of the recombinant haploid ΔM::M-a increased by 175mL 1 hour before the dough fermentation of the parent 70a, the fermentation time was shortened by 12min, and the degree of glucose repression was reduced by 23.97%. The dough of the paren...

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Abstract

The invention discloses a quick-fermentation bread yeast strain and a breeding method thereof. The bread yeast strain is Saccharomyces cerevisiae Sy-5-11L with the storage number of CGMCC No 5637. The fermentation capacity of the no-sugar dough is remarkably improved on the condition of not affecting other fermentation performances of the strain; and 950 mL of CO2 is generated one hour before the fermentation of the no-sugar dough. Compared with the parent strain, the fermentation capacity is improved by 22.58% and the repression degree of the glucose is reduced by 17.05%. The repression factor coding gene MIG1 with the repression action in the strain bread yeast CICC 31616 glucose is removed, and a strong promoter PGK1 is selected to over-express maltase coding gene MAL6S to achieve the breeding method of the bread yeast strain. The bread yeast strain obtained by the breeding method has no special requirements to the fermentation equipment and fermentation conditions, and the equipment and the conditions of a general factor can be applicable, and so the bread yeast strain has an extensive application prospect.

Description

【Technical field】: [0001] The invention belongs to the technical field of bioengineering, and relates to the breeding of industrial microorganisms, in particular to a fast-fermenting baker's yeast strain and a breeding method thereof. 【Background technique】: [0002] Steamed buns and flower rolls are the most typical fermented dough steamed foods in China. About half of the population in my country mainly eats pasta, and most of them are steamed buns and other unsweetened dough fermented pasta. According to statistics, about 70% of the wheat flour in the north is used to make steamed buns. . The essence of dough fermentation is to convert starch into fermentable monosaccharides and disaccharides under the action of various enzymes, mainly maltose, and then convert it into carbon dioxide through the fermentation of yeast, so as to expand the dough and generate other fermented substances. The process of adding flavor to bread and maturing the dough. [0003] In unsweetened do...

Claims

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Application Information

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IPC IPC(8): C12N1/19C12N15/81C12R1/865
Inventor 张翠英肖冬光董建孙溪吴鸣月
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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