高压对米曲霉理化性质影响及诱变的研究  

High Pressure-Induced Changes of Physico-Chemical Properties and Mutagenesis in Aspergillus Oryzae

作　　者：王华[1,2] 申斯乐[1,2] 李志慧[1] 崔航[3] 王彦峰[2] 付欣欣[2] 杨帆[2] 常亮[2] 郑晓一[2] 邹广田[1] 

机构地区：[1]吉林大学超硬材料国家重点实验室,吉林长春130012 [2]吉林大学生命科学学院,吉林长春130012 [3]吉林大学环境与资源学院,吉林长春130012

出　　处：《高压物理学报》2008年第3期259-264,共6页Chinese Journal of High Pressure Physics

基　　金：国家重点基础研究项目(2001CB711201);博士后研究基金

摘　　要：在100-400 MPa压力、保压20 min的条件下处理酱油酿造菌种——米曲霉,研究高压对米曲霉存活率、形态特征、生理性质、蛋白酶、淀粉酶活性等的影响,并诱变筛选优良菌株。结果表明：高压对米曲霉的存活率、形态特征有明显的影响;压力对蛋白酶及淀粉酶活性的影响也有特异的规律,即在一定压力范围内（0.1-200 MPa）蛋白酶的活性随着压力的增加而减小,但随着压力的进一步升高（200-400 MPa）蛋白酶的活性又逐渐增强,在300 MPa时超过对照组,400 MPa时蛋白酶的活性达到最高值;淀粉酶在0.1-100 MPa时活性下降,在200 MPa时其平均的糊化和糖化活性最强、活力最高,当压力升高活性又开始降低,400 MPa时几乎又回到对照值。另外,高压处理后获得一株理想的变异菌株HP300a：生长速度快、孢子数量多、蛋白酶活力高,且不易被杂菌污染。其成曲的几项主要指标均优于对照株,酿出酱油的几项主要指标也明显优于对照株。为利用高压诱变筛选米曲霉优良菌种、提高酿造酱油产品的产量及质量提供了理论依据,并发现了高压处理米曲霉引起其蛋白酶及淀粉酶活性改变的特殊规律。In order to study the pressure-induced changes of biological and physiochemical properties in fungi,Aspergillus Oryzae was treated with high pressure at 0.1-400 MPa for 20 min, and their via- bility and modality, as well as the activity of protease and amylase were determined. The result showed that high pressure induced obvious changes in the viability and modality of Aspergillus Oryzae. The activities of protease and amylase in Aspergillus Oryzae showed a specific regular pattern upon high pressure treatment. In the pressure range of 0.1-200 MPa, the protease activities de- creased,but enhanced gradually in the range of 200-400 MPa. The protease activity was larger than control strain after treatment fungi with 300 MPa or higher,and reached the maximal at 400 MPa. The activity of amylase also decreased with pressure in the range of 0.1-100 MPa and gradually enhanced in the range of 100-200 MPa,and subsequently decreased again at the range of 200-400 MPa. The activity of amylase is highest in the treatment with 200 MPa,and same as control strain at 400 MPa. A fine mutant strain of fungi, HP300a, was obtained after treatment with 300 MPa. HP300a has a series of excellent characteristic.quick growth, more spores,higher activity of protease, and is rarely polluted by other strains. In addition,several indexes of soy sauce brewaged by HP300a were much better than that by control strains.

关 键 词：高压 米曲霉 致死率 蛋白酶活性 淀粉酶活性 变异 

分 类 号：O521.9[理学—高压高温物理]