摘要
对诱变菌种ASP .oryzae .UE336采用理化诱变因子交替累计诱变处理 ,然后根据诱变目标从无定向突变株中筛选出 ,形态发生变异、总蛋白酶活力比出发菌提高 6 5 4 %、糖化酶 ,液化酶、纤维素酶、果胶酶、也不同程度提高、遗传性状稳定的优秀酱油生产菌株ASP .oryzae .Cj990。
Deal with the ASP.oryzae.UE336 strains through physical chemistry mutaen alternately and accumulatively,then pick out improved strains ASP.orzye.cj990,which have different morphology and hereditary stability,from non-directed mutants.The new strains ASP.oryzae.cj990's enzyme-activity is 65% higher than that of starting strains,and the productivity of glucoamylase,liquifying enzyme,cellulase and pectase are raised respectively.
出处
《中国调味品》
CAS
北大核心
2000年第7期10-12,共3页
China Condiment
