釀酒酵母S02原生質體形成的研究

生物工程論文編號:SW130  論文字數:14046,頁數:30

目 錄                                  
中文摘要  Ⅰ
英文摘要  Ⅱ
目錄  Ⅲ
1. 緒論  1
1.1  釀酒酵母S02原生質體制備的意義  1
 1.2 酵母菌類屬  2
 1.3 人類對原生質體的了解 4
 1.4 酵母菌細胞壁的組成 3
 1.5 人類對酵母菌的應用 4 
2. 實驗部分  6
2.1 材料  6
 2.2 方法  7
3. 結果與討論  10
3.1 各個單因素對原生質體形成率的影響  10
     3.2 本章小結  20
4.結論與展望  21
致謝  24
參考文獻  25
附錄 26

摘 要：原生質體是指微生物在一定酶的作用下，脫去細胞壁后所剩余的那部分結構，由于原生質體失去細胞壁的屏蔽而成球形，只能在高滲透壓培養基中存活，并在合適的培養基中恢復細胞壁而再生。對環境、誘變劑等更為敏感，是誘變育種、細胞融合等常用材料。本實驗初步研究了菌齡、不同配比的酶解液及濃度、酶解時間、溫度、pH、滲穩劑種類及濃度等因素對釀酒酵母S02(Saccharomyces cerevisiae  S02) 原生質體的形成率的影響,結果表明:在液體YEPD培養基下培養24h，采用pH6.0的1.5%的混合酶(蝸牛酶:纖維素酶=1:1);在30oC酶解3.5h;用0.7mo1/L的蔗糖為滲透壓穩定劑時,原生質體形成率達到最高，為92.21%。
關鍵詞：釀酒酵母S02；原生質體形成; 形成條件

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