摘要
以代谢调控发酵理论为依据,利用紫外线、亚硝基胍、DES等理化因子对乳酸菌进行复合诱变,再用高浓乳酸钙平板、纯乳酸平板、琥珀酸平板筛选得到一株高产L(+)-乳酸的正向突变株M7,平均发酵产量为90g/L,比原菌株产量提高30%,对糖的转化率为88.9%。
Multiple mutagenesis(U.V., NTG, DES) were applied and the L(+)-lactic acid producing mutant was selected based on the pathway analysis and metabolic engineering theory. After fermentation for 72 hours, the mutant strain gave a L(+)-lactic acid output of 90g/L, 30% higher than the parent strain and sucrose conversion of 88.9%.
出处
《食品科技》
CAS
北大核心
2004年第1期21-23,共3页
Food Science and Technology
关键词
乳酸菌
L一乳酸
菌种选育
lactic acid bacteria
L(+)-lactic acid
breeding
