醤油酵母の細胞融合に関する研究 : 第一報栄養要求株の取得とプロトプラスト再生条件の検討

概要

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For improvement of Soy-sauce fermentation process, Z. rouxii, a Soy-sauce yeast, was tried tohave more alcohol fermentation activity by cell fusion with S. cerevisiae. The result are following: 1 To check the success of cell fusion, auxotrophic mutants of the both yeast were obtained fromboth original strains by NTG treatment and they were four strains ol Z. rouxii (ade-), one strain of S.cerevisiae (lys-) and four strains of S. cerevisiae (his-). 2 As the result of production of double marker mutant, Cycloheximide resistance strain wasselected from S. cerevisiae (lys-). 3 Protoplast of yeast was prepared by Zymolyase treatment, and cell fusion of protoplast wasattempted in 30% PEG solution contained 50 mM <special>CaCl2</special>, and fused cell was regenerated on the synthetic medium agar. 4 Eight colonies were obtained by the above method. All of them have activity of galactose fer-mentation, but none of them has ability of sucrose assimilation. They have the same extent activity ofalcohol fermentation and NaCl tolerance activity as S. cerevisiae. SDS electrophoretic patterns of themare resemble to S. cerevisiae. 5 Addition of cell wall components such as β-1, 3 glucan, mnnan, cell wall from S. cerevisiae, tothe regeneration medium agar was observed no favourable contribution to regeneration yield of proto-plast.
三重大学の論文