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KMID : 0380619880200020164
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Korean Journal of Food Science and Technology
1988 Volume.20 No. 2 p.164 ~ p.169
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Protoplast Fusion between Zygosaccharomyces rouxii and Saccharomyces cerevisiae Selected from Soy Sauce Mash
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Abstract
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Protoplast susion between Zygosaccharnaoyces rouxii M-12 and Saccharimyces cerevusuare M-43 were investigated for breeding of a new brewing yeat strain for soy sauce. Auxotrophic mutants of Zygosaccluzromyces 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 0.05㎎/㎖ zymolase 20T for 60min. Fusion effeciency was much higher by treatment of 30% PEG 6,000 for 30min and fusion frequencies were 10^(-4)∼10^(-5). These fusants originated from two protoplasts had properties of big cell size and much DNA content.
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KEYWORD
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