摘要
通过酪蛋白上米曲霉的菌落大小和透明圈大小的比值可以初步确定米曲霉的产酶能力,将分离纯化得到的米曲霉菌株用紫外线、硫酸二乙酯以及复合诱变,结果表明,不同诱变方法对米曲霉的酶系分布均有影响,用紫外线—硫酸二乙酯复合诱变作用比用紫外线和硫酸二乙酯单独作用对酶系的影响更明显。
The enzyme production ability of Aspergillus oryzam was determined by the ratio of the sizes of the colonies to those of the clarity circles on the casein. The isolated and putrified Aspegillus oryzame strains were mutated by UV, DES and the combination of these two methods. The results showed that the effect of combined mutation method on enzyme system was more obvious than that of either UV or diethyl sulfate.
出处
《中国酿造》
CAS
北大核心
2005年第12期39-42,共4页
China Brewing
关键词
米曲霉
诱变
酶系
Aspergillus oryzame, mutation
enzyme system
