高产2,3-丁二醇的潜在酿酒酵母菌株筛选

为了获得潜在高产2,3-丁二醇的酿酒酵母菌株,探究不同菌株生产2,3-丁二醇的潜力。通过对不同供试菌株进行形态观察、产物耐受性检测、关键酶活测定、乙偶姻产量以及发酵试验,筛选出一株生产2,3-丁二醇最有潜力的菌株酿酒酵母(Saccharomyces cerevisiae)W141。结果表明,发现W141菌株生长迅速,能分别耐受13%(w/v)乙醇和0.8%(w/v)乙酸,具有较高的乙醇得率(0.593 g/g)和碳源利用率（发酵24 h葡萄糖消耗率为100%）,关键酶α-ALS、BDH的酶活力较高,分别是0.046 U/mg和0.040 U/mg,2,3-丁二醇途径关键中间产物乙偶姻含量较高,可达0.246 g/L。说明该菌株在发酵工业中具有一定的改造空间和应用前景。

Potential Saccharomyces cerevisiae Strains of Producing 2,3-butanediol: Screening

The aims are to obtain the potentially high-production 2,3-butanediol Saccharomyces cerevisiae, and study the 2,3-butanediol producing potential of different strains. The most promising Saccharomyces cerevisiae strain W141 for producing 2,3-butanediol was screened by morphological observation, product tolerance detection, key enzyme activity assay, acetoin yield and fermentation test. The results showed that the W141 grew rapidly, could withstand 13% (w/v) ethanol and 0.8% (w/v) acetic acid, respectively, and had the high ethanol production (0.593 g/g) and carbon source utilization rate (the glucose consumption rate was 100% after fermentation for 24 h). The enzyme activities of key enzymes α-ALS and BDH were higher, 0.046 U/mg and 0.040 U/mg, respectively. The key intermediate of the 2,3-butanediol pathway, acetoin, had a high content, which reached 0.246 g/L. The study indicates that Saccharomyces cerevisiae W141 has certain transformation space and application prospect in the fermentation industry.