ISOLATION OF ETHANOL-TOLERANT MUTANTS OF YEAST BY CONTINUOUS SELECTION
ISOLATION OF ETHANOL-TOLERANT MUTANTS OF YEAST BY CONTINUOUS SELECTION
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DOI：
10.1007/bf00500738
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发表时间：
1982-01-01
期刊：
影响因子：
--
通讯作者：
OLIVER, SG
中科院分区：
文献类型：
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作者：
BROWN, SW;OLIVER, SG
通过连续选择技术分离出了对乙醇耐受性增加的酿酒酵母5D-cyc突变体，该技术允许培养本身通过反馈控制电路决定选择的强度。使用红外分析仪监测酵母连续培养的co2输出，并将该分析仪的信号输入到电位控制器，该控制器调节将浓缩乙醇溶液引入培养容器。因此，随着微生物耐受性的提高，向培养物中添加乙醇的频率也随之增加。该系统的使用允许选择酵母突变体，这些突变体在12% w/v乙醇的存在下存活，并且在10% w/v乙醇及以上的存在下显示出比野生型更高的发酵率（以二氧化碳产量测量）。具有反馈的连续选择技术应普遍适用于任何微生物突变体的分离，以提高其对物理或化学环境的任何抑制条件的耐受性。
Mutants ofSaccharomyces uvarum, 5D-cyc with increased tolerance to ethanol have been isolated by a continuous selection technique which allows the culture itself to determine the intensity of selection via a feedback control circuit. The output of CO2from a continuous culture of the yeast was monitored using an infrared analyser and the signal from that analyser fed to a potentiometric controller which regulated the introduction of a concentrated ethanol solution into the culture vessel. The frequency of ethanol addition to the culture thus increased as the tolerance of the organisms improved.The use of this system permitted the selection of mutants of yeast which were viable in the presence of 12% w/v ethanol and which showed higher fermentation rates (as measured by CO2production) than the wild-type in the presence of 10% w/v ethanol and above. The technique of continuous selection with feedback should be generally applicable to the isolation of mutants of any microorganism to improved tolerance to any inhibitory condition of either its physical or chemical environment.