摘要
以分离自豆酱中的米曲霉(Aspergillus oryzae)HDF-C14为出发菌株,采用He-Ne激光和亚硝基胍复合诱变的方法获得高产蛋白酶和淀粉酶的突变株HDF-C14-HN5,并将其应用到豆酱发酵中,测定酱曲发酵时蛋白酶和淀粉酶的酶活力。所得成曲中干基蛋白酶酶活力最高可达1572.64U/g,淀粉酶酶活力最高可达2815.23U/g。此生产性发酵实验可以为该菌株投入工业化生产提供技术支撑。
A protease-and amylase-producing strain named Aspergillus oryzae HDF-C14 was isolated from soybean paste and mutagenized with He-Ne laser combined with NTG.A mutant HDF-C14-HN5 was obtained and applied to the fermentation of soybean paste.The protease activity in the obtained sauce koji reached up to 1572.64 U/g and the amylase activity reached up to 2815.23 U/g.Thus,this strain can be used industrially.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第11期243-247,共5页
Food Science
关键词
米曲霉
复合诱变
酱曲
蛋白酶
淀粉酶
Aspergillus oryzae
compound mutation
sauce koji
protease
amylase
