Use of Spheroplast Fusion and Genetic Transformation to Introduce Dextrin Utilization into Saccharomyces uvarum. M. C. Barney, G. P. Jansen, and J. R. Helbert, Miller Brewing Company, Milwaukee, WI 53201. J. Am. Soc. Brew. Chem. 38:0001, 1980.

By two methods of genetic manipulation, the ability to use dextrin was introduced into Saccharomyces uvarum and S. cerevisiae. Both methods obtained the genetic information for dextrin utilization from S. diastaticus. With the fusion technique, spheroplasts were formed by the enzymatic digestion of the cell walls of the species to be fused. Fusion took place in polyethylene glycol; complete cells were then regenerated in a hypertonic media containing 3% agar. Successful fusion products were capable of using dextrin and melibiose as carbohydrate sources. The transformation procedure involved the extraction and purification of DNA from S. diastaticus. The S. uvarum and S. cerevisiae recipients were spheroplasted and then incubated with the extracted DNA. Complete cells were subsequently regenerated in hypertonic media containing 3% agar. The transformants were selected by their ability to utilize and ferment dextrin.

Keywords: Dextrin, Fusion, Saccharomyces, Transformation, Yeast