Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Construction of Killer Yeasts by Spheroplast Fusion

포도주용 Killer Yeast의 개발

  • Choi, Eon-Ho (Department of Food Science, Seoul Woman's University) ;
  • Chung, Eun-Young (Department of Food Science, Seoul Woman's University) ;
  • Chung, Won-Chul (Department of Food Science, Seoul Woman's University)
  • 최언호 (서울여자대학 식품과학과) ;
  • 정은영 (서울여자대학 식품과학과) ;
  • 정원철 (서울여자대학 식품과학과)
  • Published : 1988.03.30
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Abstract

This study was performed to construct killer wine yeasts which might suppress the growth of wild yeasts, reduce the consumption of starter and condense the fermentation period. Saccharomyces cerevisiae M524, a commercial wine yeast, was treated with N-methyl-N'-nitro-N-nitrosoguanidine to induce auxotrophic mutants, i.e., CHM $2(thr^-)$, CHM 3 $(asp^-)$ and CHM 6 $(tyr^-)$. These auxotrophs were fused successfully with a killer yeast, S. cerevisiae $1368R({\alpha}\;his\;4\;kar\;1-1(kil-k)\;(k_0)$, respiratory deficient) using sphoroplast techniques and the fusants were designated as CHF 21$(th^-\;kil^+)$, CHF 22$(thr^-\;kil^+)$, CHF 31$(asp^-\;kil^+)$ and GHF 61$(tyr^-\;kil^+)$. Combined cultivation of CHF 31 with 1368R or S. cerevisiae $5{\times}47$ (killer sensitive) proved out that CHF 31 had the characteristic of killing and produced the same amount of ethanol as the prototroph, M524.

본 연구는 효모의 killer toxin을 포도주 발효효모에 도입시켜 발효중 다른 야생효모의 생육을 억제함으로서 starter를 절감하고 발효기간을 단축시키는 보다 효율적인 발효균주를 개발하기 위하여 수행되었다. 포도주 효모 Saccharomyces cerevisiae M524 균주에 N-methyl-N'-nitro-N-nitrosoguanidine을 처리하여 3종의 영양요구 변이주$CHM2(thr^-),\;CHM3(asp^-),\;CHM6(tyr^-)$를 만들었고, 이 변이주 각각을 killer 효모인 S. cerevisiae 1368R $({\alpha}\;his\;4\;kar\;1-1[kil-K][K_0]$, respiratory deficient)과 세포융합시켜 4종의 융합주 $CHF21(thr^-kil^+)\;CHF22(thr^-\;kil^+)\;CHF31(asp^-\;kil^+)\;CHF61\;(tyr^-\;kil^+)$을 만들었다. 이중 CHF31 융합주를 killer 효모 1368R과 killer 감수성 효모 S. cerevisiae $5{\times}47$에 각각 혼합 배양한 바 CHF31이 killer로서의 특성과 모균주에 못지 않은 ethanol 생성능을 지녔음이 확인되었다.

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