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1、本科毕业设计（20__届）生物技术根霉与酵母原生质体一次基因改组后代酶活力和发酵产物特性研究摘要本实验通过对根霉与酵母原生质体一次基因组改组后代进行发酵酒酿，分析、得出融合后代的发酵酒酿的遗传特性和变化规律。实验结果表明：（1）所有菌株所制曲种的酶活力，都是以亲本的最高。（2）在发酵产品的检测上，甜酒曲发酵效果最好，酒精浓度是20.1%；两个亲本之间相对差不多，分别为16.4%和13.6%；在子代中，酵根菌株B相对要好于其它两个子代，为10.5%。（3）所有酒酿中甲醇浓度≤0.1g/100mL，符合国家标准。酵根B与酵母之间的甲醇含量有极显著差异。（4）酒酿中的糖度以甜酒曲所发酵的酒酿最高为0
2、.194g/mL，根霉和酵根融合菌株B最低分别为0.137g/mL和0.142g/mL。（5）酸度以酵母所发酵的酒酿最高1.57g/100mL，甜酒曲及酵根融合菌株次之，根霉则最低，为1.33g/100mL。（6）蛋白质含量以甜酒曲所发酵的酒酿最高，为175.85g/100mL酵母及酵根融合菌株A次之，根霉与酵根融合后代B、C则最低。（7）酒糟中的风味物质，以酯类最多。其中甜酒曲中的最为全面。关键词：酵母；根霉；原生质体；融合；发酵酒酿ABSTRACTThisstudyinactivatedyeast(parent)protoplastsandRhizopus(parent)andfusedt
3、hem,andculturedtothefermentationoffermentedriceaftersomealgebra.Integrationoffuturegenerationsoffermentationproductsderivedfromalcohol,sugarcontentandaciditydetermination.Theresultsshowedthat:(1)Allkindsofstrainsofthekojienzymeactivityarebasedonthehighestparent.(2)Inthedetectionoffermentationproduct
4、s,thesweetsongfermentationwasthebestofall,alcoholconcentrationis20.1%.Relativelysimilarbetweenthetwofemaleparents,alcoholconcentrationis16.4%and13.6%.Intheoffspring,theyeastBrootrelativelybetterthantheothertwooffspring,alcoholconcentrationis10.5%.(3)theconcentrationofmethanolinallthefermentedrice≤0.
5、1g/100mL,inlinewithnationalstandards.RootBandyeastfermentationmethanolcontentbetweentherewasasignificantdifference.(4)thesugarcontentinfermentedglutinousricewinefermentationofthefermentedricesongbyamaximumof0.194g/mL,andthefermentationofRhizopusstrainsofrootfusionofthelowestBwere0.137g/mLand0.142g/m
6、L.(5)theacidityofthefermentationofyeastfermentedricetothemaximum1.57g/100mL,andthensweetsongs,yeaststrainsofrootfusion,followedbyRhizopusisthelowest,at1.33g/100mL.(6)theproteincontentofthefermentedricewinefermentationisthemost,upto175.85.YeastsandyeaststrainsArootfusion,followedbyfermentationofRhizo
7、pusrootfusionwiththedescendantsofB,Cisthelowest.(7)Thenumberofestersweremorethanotherflavorinlees.Sweetsongisthemostcomprehensive.Keywords:Yeast,Rhizopus,protoplast,integration,fermentationfermentedri
