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

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...

AI Technical Summary

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 application of genome shuffling technology to transform Saccharomyces cerevisiae will be an effective method, especially for industrial yeasts with practical value.