Protoplast Fusion between Zygosaccharomyces rouxii and Saccharomyces cerevisiae Selected from Soy Sauce Mash

간장덧에서 선별한 Zygosaccharomyces rouxii와 Saccharomyces cerevisiae와의 Protoplast 융합

  • 이병호 (부산 동의대학교 식품영양학과) ;
  • 류병호 (부산 산업대학교 식품공학과) ;
  • 최성희 (부산 동의대학교 식품영양학과) ;
  • 김광현 (부산 동의대학교 생물학과) ;
  • 김혜성 (부산 산업대학교 식품공학과) ;
  • 채영주 (부산 오성 식품(주))
  • Published : 1988.04.01

Abstract

Protoplast susion between Zygosaccharmoyces rouxii M-12 and Saccharimyces cerevusuare M-43 were investigated for breeding of a new brewing yeat strain for soy sauce. Auxotrophic mutants of Zygosaccharomyces rouxii ZRM-83 ($Met^-,\;Thr^-$) and Saccharomyces cerevisiae SCM-46 ($Lys^-,\;Arg^-$) were selected by treatment of 3.0% ethylmethane sulfonate and nutritional complementary method. Protoplast of both strains were more effective by treatment of 0.05mg/ml zymolase 20T for 60min. Fusion effeciency was much higher by treatment of 30% PEG 6,000 for 30min and fusion frequencies were $10^{-4}{\sim}10^{-5}$. These fusants originated from two protoplasts had properties of big cell size and much DNA content.

Keywords

protoplast fusion;auxotrophic mutant;Zygosaccharomyces rouxii;Saccharomyces cerevisiae;soy sauce mash