| 摘要: |
| 通过对预处理剂质量浓度、酶质量浓度、酶解时间、菌龄等影响因素的分析,以及渗透压稳定剂的筛选,对酒酒球菌SD-2a原生质体的制备条件进行了研究。结果表明,酒酒球菌SD-2a原生质体制备的最佳条件为:菌龄20 h,青霉素G钠质量浓度0.5μg/mL,酶质量浓度1mg/mL,酶解时间30 min,渗透压稳定剂采用SMM缓冲液,再生培养基采用添加0.7 mol/LKCl的ATB培养基,再生培养时采用双层培养基厌氧培养,可以保证较好的形成率和再生率。 |
| 关键词: 葡萄酒 酒酒球菌 原生质体 制备条件 |
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| Conditions about protoplast preparation of Oenococcus oeni SD-2a |
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| Abstract: |
| Oenococcus oeni,an important mlcroorganism during wine making could convert malic lactic acid ,and develop wine flavor and enhance the stability of biology. This paper studied the conditions of protoplast preparation of Oenococcus oeni,including the concentration of preculture and lysozyme,lytic time,hypha culture time,etc. As a result,hypha culture time 20 h,penicillinG Na 0. 5 vg/mL,lysozyme 1 mg/mL,lytic time 30 min,SMM as osmotic pressure stabilizer,ATB culture medium of regeneration culture medium KC1 0.7 mol/L as the regeneration culture medium were the optimum preparation conditions. When regeneration culture used the double-decked culture medium,better formation rate and the regeneration rate of protoplasts could be ensured. |
| Key words: wine,Oenococcus oeni,protoplast,preparation condition |
