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食品研究与开发:2021,42(18):153-158
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TPK3基因敲除对酿酒酵母耐受性的影响
(工业发酵微生物教育部重点实验室,天津科技大学生物工程学院,天津 300457)
Effect of TPK3 Gene Knockout on Tolerance of Saccharomyces cerevisiae
(Key Laboratory of Industrial Fermentation Microbiology,College of Bioengineering,Tianjin University of Science & Technology,Ministry of Education,Tianjin 300457,China)
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投稿时间:2021-03-24    
中文摘要: 酿酒酵母是乙醇发酵时常用的微生物,在发酵过程中会受到高温、乙醇、渗透压、乙酸等胁迫环境的影响。为增强酵母对胁迫环境的耐受,该试验以AY12a为出发菌株,利用胞内同源重组,敲除编码蛋白激酶A(protein kinase A,PKA)催化亚基的TPK3基因,构建TPK3基因敲除菌株AY12a-2。利用敲除TPK3基因的分子操作来调控PKA活性,以此来提升酵母耐受性。耐受性测定结果表明,该菌株的耐热击性能、耐乙酸性能及耐盐性明显优于出发菌株。发酵数据表明,AY12a-2的葡萄糖消耗量增加及CO2的失重量提升34%,乙醇产量增长了17.8%。
中文关键词: 酿酒酵母  TPK3  基因敲除  耐受性  液体发酵
Abstract:Saccharomyces cerevisiae is a common microorganism in ethanol fermentation.During fermentation,S.cerevisiae is affected by high temperature,ethanol,osmotic pressure,acetic acid,and other stresses.To enhance the stress tolerance of this yeast,AY12a was used as the starting strain for intracellular homologous recombination to knockout the TPK3 gene encoding the catalytic subunit of protein kinase A(PKA),thus yielding AY12a-2.The regulated activity of PKA improved the stress tolerance of the yeast.During fermentation,glucose consumption of AY12a-2 increased,CO2weight loss increased by 34%,and ethanol production increased by 17.8%.
文章编号:202118023     中图分类号:    文献标志码:
基金项目:国家自然科学基金项目(31671838)
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