摘要
本文报道了用He-Ne激光诱变酱油酿造用米曲霉沪酿336菌株,并对筛选出的六个诱变菌株的孢子数、孢子大小、萌发率、蛋白酶活力、淀粉糖化酶活力、脂酶活力和淀粉酶同工酶、酯酶同工酶的分析研究。从中选育出四株蛋白酶活力较始发菌株更高的诱变菌株,其中一个菌株的孢子数、蛋白酶、淀粉糖化酶及脂酶活力都明显高于始发菌株,其酶活力分别为16839;843;252活力单位/克。对诱变菌株的淀粉酶同工酶、酯酶同工酶的研究也发现,诱变菌株的同互酶谱也较始发菌株有所改变。
This article reports the studies on aspergillus oryzae F-336 strain by mutated laser forthe soy-brewing process, and on the six screened change-inducing strains. It also analysesand researches the results of the spore number, size and germination rate; the activity ofprotease, diastase and lipase; and the amylase isoenzyme and esterase isoenzyme. Theproteases of the four change-inducing strains have proved more vital than those of the origi-nal strains. Among them there is one whose shape and properties have apparentdevelopment. The isoenzymes of some change-inducing strains also have more changes in acertain degree than those of the original strains.
