甲基磺酸乙酯(EMS)诱变选育低产蛋白酶A啤酒酵母的研究

摘要

采用甲基磺酸乙酯(EMS)对啤酒酵母进行化学诱变,利用酸变性血红蛋白平板筛选得到5株低产蛋白酶A的菌株.通过发酵栓试验,测定发酵综合性能,其中突变株E10在发酵力、双乙酰还原能力和风味物质等综合指标保持了亲株的优良性状,同时蛋白酶A活力显著降低,遗传5代,测其发酵性能,表明遗传性状稳定.%Ethyl methane sulphonate (EMS) was used to induce saccharomyces cerevisiae, and obtained 5 mutants, low-yielding procinase A, with acid-denatured acid-denatured hemoglobin plate. All mutants were further screened through repeated fermentations. Some physical properties were measured. The results showed that fermenting power, biacetyl and flavor components of strain E10 were as much as that of the original strain. Its capacity of yielding proteinase A was much lower than that of original strain, and the mutant strain had the hereditary stability.