利用紫薯粉基质ARTP诱变选育富硒酵母菌株

    Breeding of Selenium-enriched Yeast Strain by ARTP Mutagenesis in Purple Sweet Potato Matrix

    • 摘要: 旨在通过ARTP诱变技术选育出能够高效利用紫薯粉为营养源并富集硒的酿酒酵母菌株,以期开发出新型的富硒紫薯酵母产品,推动紫薯原料的高值化多元利用。以酿酒酵母CICC1015为出发菌株,ARTP诱变结合硒耐受性梯度驯化筛选,选育出能够在含有紫薯粉的培养基中生长,并能够耐受较高浓度亚硒酸钠且进行高效生物转化为有机硒的酵母突变菌株。结果表明:以培养16 h的菌株作为诱变的出发菌株,ARTP处理时间110 s,致死率达到94.2%,既能够较好的保持高突变频率,又利于筛选有益突变菌株。筛选最高耐受200 mg·L−1亚硒酸钠的突变菌株FJH-010,该突变株能在以10%紫薯分为原料的环境下生长良好,生物量达到20.6 g·L−1(干重),硒含量达到4245 μg·g−1,其中有机硒占比95.3%,硒的转化率达到95.8%,而且遗传稳定性良好,显示了较强的硒富集与转化能力,为进一步开发含有机硒的富硒紫薯酵母产品提供了新途径。

       

      Abstract: This study aimed to breed the saccharomyces cerevisiae strain that could efficiently use the purple sweet potato powder as the nutrient source and enrich the selenium by ARTP mutagenesis technology, in order to develop the new selenium-enriched purple sweet potato yeast products and promote the high-value and diversified utilization of purple sweet potato raw materials. By taking the saccharomyces cerevisiae CICC-1015 as the original strain, and using the ARTP mutagenesis combined with the selenium tolerance gradient acclimation screening, the yeast mutant strain was selected which could grow in the medium containing purple sweet potato powder, and could tolerate the higher concentrations of sodium selenite and efficiently biotransform into the organic selenium. The results showed that the strain cultured for 16 h was used as the original strain for mutagenesis. The ARTP treatment time was 110 s, and the lethality reached 94.2%, which could not only maintain the high mutation frequency, but also help to screen the beneficial mutant strains. The mutant strain FJH-010 with the highest tolerance to 200 mg·L−1 sodium selenite was screened. The mutant strain could grow well in the environment with 10% purple sweet potato powder as the raw material, with the biomass reaching 20.6 g·L−1 (dry weight), and the selenium content reaching 4245 μg·g−1. Among them, the proportion of organic selenium was 95.3%, the transformation rate of selenium reached 95.8%, and the genetic stability was good, showing the strong selenium enrichment and transformation ability, which would provide a new approach for the further development of the selenium-enriched purple sweet potato yeast products containing the organic selenium.

       

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