摘要
以枯草杆菌H_(19—7—34)为出发菌株,经紫外线诱变及热处理多次交替处理,获得高产稳定株43—9,该菌株在C/N为1.34,pH6.5～7.0,500ml的三角瓶装量30ml的清液发酵培养基中,用旋转式摇床,转速228r·p·m,37±1℃发酵64hrs,α—淀粉酶平均活性达到526u/ml,最高达550u/ml,比出发菌株提高53.3％,进一步降低了食品用酶的成本,有利于形成大规模工业化生产。
The high—yielding mutant 43—9 was stable, obtained from Bacillus subtilis H_(19-7-34) as initial strain, treated by UV radiation and heat treatment several times alternatively. It fermented in a cleaned formation medium of 30 ml in 500ml triangular flask at 37±1℃ for 64 hrs, in such conditions as C/N of 1.34, initial pH6.5～7.0, 228r · p · m on rotary shaker, The average activity of the mutant was 526u/ml, and the maximum 550u/ml, increased by 53.3% over that of the initial strain. Increasing the enzyme activity and decreasing the production cost, mutagenesis and optimal conditions of flask culture were investigated. This is profitabe for the large—scale industrial production of food—grade α—amylase.
出处
《山东科学》
CAS
1992年第3期26-30,共5页
Shandong Science
关键词
枯草杆菌
诱变
淀粉酶
bacillus subtilis
ultraviolet rays
mutation
high producing—strain
