전분분해활성과 알코올 발효능을 보유한 효모의 육종
Breeding of Yeast Strain with Starch Utilizing and Alcohol Fermenting Ability by Protoplast Fusion.
0
조회
0
다운로드
3
인용
0
참고문헌
초록
The fusants which contain starch utilizing ability and alcohol fermenting ability were developed by protoplast fusion of Saccharomyces cerevisiae KOY-1 and Saccharomyces diastaticus KCTC 1804. Saccharomyces cerevisiae KH-12 was obtained by haploid induction from Saccharomyces cerevisiae KOY-1. The auxotropic mutants of yeast were obtained by using an ethylmethane sulfonate (EMS). The frequency of protoplast formation in Saccharomyces cerevisiae KOY-1 (Met−») and Saccharomyces diastaticus KCTC 1804 (Trp−) were 90.5% and 97.7%, respectively. The frequency of fusant formation was 1.79 × 10-4 for the regenerated protoplast and the 1,000 fusants were obtained. Fusant FA 776 was selected as a potential yeast which contain an alcohol fermenting ability in the starch medium. The genetic stability was 4.64% for 10 passages of generation. Fusant FA 776 produced 13 mg/ml of alcohol in 24% starch medium and showed 1.86-fold higher alcohol fermenting ability than Saccharomyces diastaticus KCTC 1804.
Abstract
The fusants which contain starch utilizing ability and alcohol fermenting ability were developed by protoplast fusion of Saccharomyces cerevisiae KOY-1 and Saccharomyces diastaticus KCTC 1804. Saccharomyces cerevisiae KH-12 was obtained by haploid induction from Saccharomyces cerevisiae KOY-1. The auxotropic mutants of yeast were obtained by using an ethylmethane sulfonate (EMS). The frequency of protoplast formation in Saccharomyces cerevisiae KOY-1 (Met−») and Saccharomyces diastaticus KCTC 1804 (Trp−) were 90.5% and 97.7%, respectively. The frequency of fusant formation was 1.79 × 10-4 for the regenerated protoplast and the 1,000 fusants were obtained. Fusant FA 776 was selected as a potential yeast which contain an alcohol fermenting ability in the starch medium. The genetic stability was 4.64% for 10 passages of generation. Fusant FA 776 produced 13 mg/ml of alcohol in 24% starch medium and showed 1.86-fold higher alcohol fermenting ability than Saccharomyces diastaticus KCTC 1804.
참고문헌 (18)
- Anna, K. K., "Yeast and Yeast-like Organisms", pp.131~205 (1990), VCH Press
- Amberg, D. C., "Methods in yeast genetics", pp.11~143 (2005), A cold spring harbor laboratory press
- Calleja, G. B., "Cell aggregation", pp.180~183 (1987), Academic press INC
- 이광근, "야채살균용제제의 대장균과 포도상구균에 대한 살균력 측정", 산업식품공학, 10(4), pp.221~225 (2006), 한국산업식품공학회
- 김재호, "수수 입국과 두류 첨가가 전통주의 품질과 엔지오텐신전환효소 저해활성에 미치는 영향", 한국식품과학회지, 35(4), pp.733~737 (2003), 한국식품과학회
- 김승진, "암세포에 대한 한국 전통약주의 세포독성 효과", 한국식품과학회지, 36(5), pp.812~817 (2004), 한국식품과학회
- Kim, K., "The use of respiratory-deficient mutation and heat inactivation for the selection of yeast protoplast fusants", J. Natural Science, 4, pp.103~115 (2001), The Univ. of Suwon Univ.
- Kim, K. K., "Rice wine making by using yeasts from Korean traditional Nuruk", M.S., pp.2003
- Kuk, S. J., "Studies on the preparation of traditional ginseng wine added with different pretreated ginseng", M.S., pp.2003
- Kim, T. W., "Quality assessment of traditional wine by lumitester", M.S., pp.2001
- Lee, S. M., "Study of breeding yeast by cell fusion", Anseong Agricultural Jr. college, 24, pp.231~235 (1992)
- 박창숙, "밀가루 누룩으로 담금한 탁주 술덧의 품질 특성", 한국식품과학회지, 34(2), pp.296~302 (2002), 한국식품과학회
- 박인배, "홍국주의 제조와 기능성에 관한 연구", 한국식품과학회지, 35(5), pp.943~950 (2003), 한국식품과학회
- Shin, C. S., "Selection of koji and yeast strain for improvement of Choungju quality", Agri. Chem. Bio, 29, pp.16~19 (1996)
- So, M. H., "Changes in microorganisms and main components during Takju brewing by a modified Nuruk", Korean J. Food & Nutr, 12, pp.226~232 (1999)
- Tsuyoshi, N., "Identification of yeast strains isolated from marcha in sikkim, a microbial starter for amylolytic fermentation", Int. J. Food Microbiol, 99, pp.135~146 (2005)
- Wilson, J. J., "Protoplast fusion in the yeast, Schwanniomyces alluvius", Molec. Gen. Genet, 186, pp.95~106 (1982)
- Yamamura, M., "Preparation of protoplasts of hydrocarbon- utilizing yeast cells and their reporatoru activities", Agric. Biol. Chem, 39, pp.13~20 (1975)