Mutation breeding of Saccharomyces cerevisiae with low purine by atmospheric and room temperature plasma

作者：Kang, Fu-Shuai; Yan, Bing; Lv, Nan-Quan; Zhou, Shi-Shui

来源：Modern Food Science and Technology, 2014, 30(2): 188-191.

• Beer fermentations
• Correlation coefficient
• Linear relation
• Mutation breeding
• Purine
• Room temperature
• Saccharomyces cerevisiae strains

Saccharomyces cerevisiae strain A and B were mutated by using atmospheric and room temperature plasma (ARTP). The contents of adenine, guanine, xanthine and hypoxanthine in beer fermented by the above mutation strains were analyzed by high performance liquid chromatography (HPLC). Within the range of 1~16 mg/L the above four kinds of purine had good linear relation with a correlation coefficient of R2>0.999. The experimental results showed that the purine contents in the beer fermented by mutation strain A-3 and B-4 were 77.67 mg/L and 76.26 mg/L, respectively, being decreased 23.6% and 21.3% compared with the beer fermented by the original strain A (101.64 mg/L) and B (96.84 mg/L). The mutation strain A-3 and B-4 were continuously passaged for 10 times and were used for beer fermentation. The fermentation ability, the purine contents in beer and the beer quality were all remained stable. It is showed that ARTP is feasible for mutating and screening low purine strain of Saccharomyces cerevisiae.

• 出版日期2014-2
• 单位华南理工大学