沪酿3.042米曲霉菌种诱变选育研究  

Studies on the mutation and selecting Aspergillus oryzae-Huniang 3.042

作　　者：邵伟[1] 熊泽[1] 唐明[1] 

机构地区：[1]三峡大学化学与生命科学学院,湖北宜昌443001

出　　处：《中国调味品》2006年第3期21-24,共4页China Condiment

摘　　要：以米曲霉(沪酿3.042)为出发菌株,经紫外诱变与化学诱变,通过培养筛选,得到一株变异菌株A11。其蛋白酶活性比原菌株(3447U)提高了3688U,耐温性能较强,遗传稳定性较好。The Aspergillus oryzae-Huniang 3.042 start strain was mutated multiply by UV and EDS, a mutant strain A11 was obtained by separation, purification and cultivation. The mutant strain＇s enzyme activity of proteinase was increased 3688U to compare with the original （3447U）, and the hot-resistant character was stronger than the original, the hereditary characters of the mutant strain were very stable.

关 键 词：米曲霉 诱变 蛋白酶 

分 类 号：TS261.15[轻工技术与工程—发酵工程]