摘要
综述了黑曲霉原生质体的生物学特性、释放过程、再生过程以及酶浓度、酶解温度、酶解时间、菌体的预处理和渗透压稳定剂等对黑曲霉原生质体制备的影响。概述了黑曲霉原生质体诱变育种技术的研究进展以及筛选的优良菌株在食品行业-酶制剂方面的应用。
The biological characteristics, procedures of release and regeneration ofAspergillus nigerprotoplast were summarized, as well as the influence of enzyme concentration, temperature and time of reaction, cell pretreatment, osmotic stabilizing agents on preparing A. niger protoplast. Recent development in mutation breeding technology of A. niger protoplast and application of screened stains obtained were also introduced.
出处
《中国酿造》
CAS
北大核心
2007年第12期1-5,共5页
China Brewing
关键词
黑曲霉
原生质体
诱变
释放
Aspergillus niger
protoplast
mutagenesis
release
