摘要
以酱油酿造用菌粉为出发菌(S),经分离、纯化后再经紫外线诱变(15W,20cm,30min)及控温培养处理后,获得1株变异菌株。结果表明:能在44 环境中旺盛生长;酶活力可达8158.6u/g(干曲),较出发菌株S酶活力提高了77.84%;遗传稳定性较好;发酵成酱油后经测定,其指标可达揋B181862000低盐固态发酵酱油特级品,明显优于出发菌株酿造的酱油。
With spore pollen for fermentation sauce as original strain (S) , one mutant strain is screened out after separation, purification, induced mutation by UV (15W, 20cm, 30min) and temperature-control cultivation. The results show as follows: 1. It can highly proliferate at 44℃; 2. The enzyme activity can be up to 8158.6 u/g (dry qu), which is heightened by 77.84% as compared with the original strain (S); 3. The hereditary stability is very good; 4. The sauce fermented by the mutant strain can reach to the special grade defined by GB18186-2000 Low-Salt Solid Fermentation Sauce, obviously superior to that fermented by the original strain.
