甜酒曲华根霉淀粉酶菌株紫外线诱变育种  

Breeding of Rhizopus chinensis amylase strain from sweet-liqueur Daqu by ultraviolet radiation

作　　者：刘芳[1] 曹新志[1] 任晓华[2] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]江苏洋河酒厂股份有限公司,江苏宿迁223800

出　　处：《中国酿造》2009年第7期78-80,共3页China Brewing

摘　　要：通过平板菌落观察和显微镜检,从甜酒小曲中分离出华根霉淀粉酶菌株,通过平板菌落初筛测变色圈直径与菌落直径的比值(HE值)和摇瓶复筛测液化力、糖化力,筛选出1株HE值最大,液化力、糖化力最强的优良出发菌株,对其紫外线诱变处理,选育到1株较出发菌株酶活力高的优良变株SCLG-华根霉28。该菌株的HE值为1.52、液化力为70min、糖化力为520mg/(g·h),分别较出发菌株高出8.57%、12.50%、30.00%,且遗传性能稳定。将此优良变株制作的甜酒曲用于甜酒发酵实验对照,糖化相同重量的糯米,糖化时间减少3h～4h,液体渗出量明显增加,所得甜酒风味更足,甜味更浓。Rhizopus chinensis amylase strains from sweet-liqueur Daqu were screened through the flat colony observation and microscopy method in this paper. The value of HE was determined by preliminary screen on the plate colony, and the liquefaction power and the saccharification power were also determined by re-screening in shaking flask. The start strain that had the high value of HE and the high liquefaction power and saccharifica- tion power was obtained. One single excellent mutant strain （SCLG-Rhizopus chinensis 28） with high amylase power was obtained by UV mutation. Its value of HE, liquefaction power and saccharification power were 1.52, 70 min and 520 mg/g ·h, respectively. These values were enhanced by 8.57%, 12.50% and 30.00% compared to the original strain, respectively. In addition, the strain had good genetic stability. The quality and favor of liqueur qu made by the mutant strain was greatly improved, and the time of saccharification was decreased by 3--4 h compared with that of the control.

关 键 词：甜酒曲 华根霉淀粉酶菌株 紫外线诱变 液化力 糖化力 甜酒 

分 类 号：Q93-3[生物学—微生物学]