几丁质酶生产菌的诱变育种及摇瓶发酵条件优化  

Mutagenesis Breeding of Strain for Chitinase Production and Optimization of Fermentation Conditions in Shaking Flasks

作　　者：田强[1] 张彩[1] 吴子健[1] 

机构地区：[1]天津市食品生物技术重点实验室,天津商业大学生物技术与食品科学学院生物工程系,天津300134

出　　处：《食品科学》2007年第9期405-409,共5页Food Science

基　　金：教育部重点科技项目(030004)

摘　　要：从本实验室分离筛选的产几丁质酶菌株TS30出发,经紫外线(UV)+LiCl复合诱变处理,获得一株遗传性稳定的高活性几丁质酶变异株TUC13。采用正交设计试验法对TUC13发酵培养基和发酵条件进行了优化,采用经实验改进后培养基和培养条件,变异株TUC13单位发酵液几丁质酶活性提高了236.5%。A higher chitinase-producing mutant with stable heritage, TUC13, was obtained from initial strain TS30, which was separated from soil at earlier research stage, by means of UV＋LiCl mutagenization. The optimum medium and fermentation conditions for TUC13 have been established through orthogonal test design. Under the established optimal culture conditions and in the established optimal medium, the chitinase activity in broth of TUC13 increased by 236.5% compared with that in the broth of initial strain under the culture conditions before optimization.

关 键 词：几丁质酶 诱变 发酵条件 

分 类 号：TS201.3[轻工技术与工程—食品科学]