Construction of Saccharomyces cerevisiae ΔMbp1 and its alcohol fermentation characteristics

Abstract:

[Objective] To study the function of Mbp1 gene, including the effects of Mbp1 gene mutation on ethanol fermentation of Saccharomyces cerevisiae. [Methods] The Loxp-KanMX-Loxp was constructed and transformed into haploid Saccharomyces cerevisiae MATa and MATα. After haploid mating test, the diploid mutant was selected. Ethanol fermentation and physiological studies of the mutant were performed and compared with those of the wild type strain. [Results] The growth rate of the mutant was similar to that of the wild strain; the budding rate of mutant strain is lower than that of the parent strain during the fermentation before 48 h; the mutant is approximately 19.2% bigger than the parent strain in cell volume and was more sensitive to nutrient starvation; in addition, pseudomycelium was also observed in the mutant. The ethanol production and sugar utilization ability of the mutant is slightly lower than that of the parent strain. The ethanol production level of mutant strain is lower than that of the wild strain in static culture, while there is no different between the mutant strain and the wild strain in agitated culture at 130 r/min. [Conclusion] Mbp1 is involved in fermentability and morphogenesis of Saccharomyces cerevisia.

Key words:Mbp1 gene, Gene-knockout, Ethanol-fermentation, Saccharomyces cerevisiae, Appearance