酿酒酵母S02原生质体形成的研究

文档编号:SW130  文档字数:14046,页数:30

摘 要：原生质体是指微生物在一定酶的作用下，脱去细胞壁后所剩余的那部分结构，由于原生质体失去细胞壁的屏蔽而成球形，只能在高渗透压培养基中存活，并在合适的培养基中恢复细胞壁而再生。对环境、诱变剂等更为敏感，是诱变育种、细胞融合等常用材料。本实验初步研究了菌龄、不同配比的酶解液及浓度、酶解时间、温度、pH、渗稳剂种类及浓度等因素对酿酒酵母S02(Saccharomyces cerevisiae  S02) 原生质体的形成率的影响,结果表明:在液体YEPD培养基下培养24h，采用pH6.0的1.5%的混合酶(蜗牛酶:纤维素酶=1:1);在30oC酶解3.5h;用0.7mo1/L的蔗糖为渗透压稳定剂时,原生质体形成率达到最高，为92.21%。
关键词：酿酒酵母S02；原生质体形成; 形成条件

Research the wine formation of the leaven S02  protoplasm body

Abstract: The protoplasm body mean the microorganism under the function of the certain.Part of structure of the surplus after taking off the cell wall.Lose the shield of the cell wall will become the spheroid because of the protoplasm body. Only in highly permeate press develop survival, and recover the cell wall will rebirths in fit development .The solution liquid and factors such as a category of density, solution time, temperature, pH, and density etc. That this experiment first step studies the germ,dissimilarity to go together with the ratios develop the 24h towards the influence of the formation rate that make wine the leaven S02(the Saccharomyces cerevisiae S02)protoplasm body,the result enunciation:Under theliquidYEPD development ,1.5% hybrid( the snail: the cellulose =1:1) of the adoption pH6.0; at the 30 ℃ solves to 3.5h; with 0.7 mo1/ L of the cane sugar for permeate to press the stable, the protoplasm figure becomes the rate to attain tallest is 92.21%.
Key words:Make wine of the leaven S02;The protoplasm figure become; Become the condition

目 录                                  
中文摘要  Ⅰ
英文摘要  Ⅱ
目录  Ⅲ
1. 绪论  1
1.1  酿酒酵母S02原生质体制备的意义  1
 1.2 酵母菌类属  2
 1.3 人类对原生质体的了解 4
 1.4 酵母菌细胞壁的组成 3
 1.5 人类对酵母菌的应用 4 
2. 实验部分  6
2.1 材料  6
 2.2 方法  7
3. 结果与讨论  10
3.1 各个单因素对原生质体形成率的影响  10
     3.2 本章小结  20
4.结论与展望  21
致谢  24
参考文献  25
附录 26

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