Method of preparing novel beer-making yeast through genome recombination technology and obtained novel beer-making yeast

A technology of Saccharomyces cerevisiae and recombination technology, applied in the field of new Saccharomyces cerevisiae, to achieve the effect of reducing the rate of reverse mutation and increasing the stability

Inactive Publication Date: 2018-06-12
TSINGTAO BREWERY
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Problems solved by technology

[0004] At present, there are few reports on the successful transformation of industrial Saccharomyces cerevisiae by using genome shuffling technology, and the ap

Method used

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Examples

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Embodiment 1

[0049] Using Saccharomyces cerevisiae (CICC 1921) and alcohol-resistant and low-acetaldehyde-producing yeast strains as starting strains, take 5ml of the two yeast strains cultured at 30°C for 24 hours, centrifuge at 3500r / min for 10min, and collect the bacteria; After washing with water 3 times each, inoculate them in 20ml of YPK medium respectively, and culture them at 200r / min for 1 day at 28°C; collect 1 / 3 of the cells of the two cultures by centrifugation, wash 3 times with normal saline, and then They were respectively inoculated on sporulation medium and cultured at 25° C. for 24 hours until the observed and detected OD value was 600, that is, ascospores were formed.

[0050] Subsequently, take a little bacteria on the spore-forming medium, smear, dry, pass through an alcohol lamp 2-3 times, and let it cool down; add a few drops of carbolate fuchsin dye solution, and heat it on the flame for 5-10min to After steaming, let it cool down, and wash with water; add acid alco...

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PUM

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Abstract

The invention provides a method of preparing a novel beer-making yeast through a genome recombination technology and the obtained novel beer-making yeast, and belongs to the technical field of genomerecombination technologies. According to the method, yeast strains with good ethanol tolerance can be prepared. The method comprises the steps of adopting beer-making yeast and alcohol-resistant low-yield acetaldehyde yeast strains as original strains, and inducing the beer-making yeast and alcohol-resistant low-yield acetaldehyde yeast strains separately by utilizing an optimized spore productioncondition to form ascospores; utilizing a lywallzyme to release haploid spores in the ascospores of the beer-making yeast and alcohol-resistant low-yield acetaldehyde yeast strains, collecting haploid spore suspension liquids, and separating the haploid spores from respective haploid spore suspension liquids; fusing two haploid spores obtained after separation, placing the haploid spores into a wort culture medium in which the ethanol concentration is 12% to conduct culture, and obtaining the novel beer-making yeast (Saccharomyces cerevisiae) SCHL1706, wherein the preservation number is CGMCCNO.14231. The method of preparing the novel beer-making yeast through the genome recombination technology and the obtained novel beer-making yeast can be applied to preparation of the yeast strains with good ethanol tolerance and beer.

Description

technical field [0001] The invention belongs to the technical field of genome recombination, and in particular relates to a method for preparing novel Saccharomyces cerevisiae by using genome recombination technology and the prepared novel Saccharomyces cerevisiae. Background technique [0002] Saccharomyces cerevisiae is a traditional ethanol-producing bacterium, and its fermentation traits are complex phenotypes controlled by multiple genes. Ethanol is an important product of yeast fermentation, and when it accumulates to a certain concentration in the fermentation broth, it will have a toxic effect on the yeast cells. In order to increase the content of ethanol in the fermentation broth and maintain the fermentation flavor of beer, it is necessary to improve the tolerance of yeast to ethanol. However, according to the research progress in phenotype and proteomics in recent years, it is speculated that there are at least 250 genes for ethanol tolerance in Saccharomyces ce...

Claims

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Application Information

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IPC IPC(8): C12N15/04C12N3/00C12R1/865
CPCC12N3/00C12N15/04C12N1/185C12R2001/865
Inventor 尹花杨建明董建军李佳怡余俊红王兆宝陈璐易晓华杨梅王成红
Owner TSINGTAO BREWERY
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