摘要
酱油酿造过程中菌株所分泌的酶系直接影响原料的利用率和最终产品的品质。实验通过紫外诱变、亚硝基胍诱变以及紫外-亚硝基胍复合诱变方法分别对米曲霉和酱油曲霉菌株进行了诱变,采用酪蛋白透明圈法初筛以及福林酚法和DNS法复筛,根据碱性蛋白酶、中性蛋白酶、酸性蛋白酶、纤维素酶和α-淀粉酶酶活水平的变化,选育出数株米曲霉和酱油曲霉高酶活菌株。并对初筛方法的可行性和不同诱变方法对菌株改良的效果进行了探讨。
Utilization of raw materials and quality of soysauce was directly affected by enzymes produced by fungal strains used. Strains A Aspergillus oryzae and A. sojoe were induced mutation by UV, NTG, or combination of UV and NTG. Mutant strains with high activity of enzymes, including alkaline protease, neutral protease, acid protease, cellulase and α-amylase, were selected by lucency circle of casein plate, followed with Foline-phenol and DNS method. Feasibility of screening methods and efficiency of mutant strains were also evaluated.
出处
《中国酿造》
CAS
北大核心
2009年第11期24-27,共4页
China Brewing
基金
广东省科技计划项目(2008A010900001)
国家人才培养基金(基地)项目(J0730638)
关键词
米曲霉
酶系分布
诱变筛选
高酶活
A spergillus oryzae
enzyme distribution
mutation screening
high enzyme activity
