米曲霉多酶系优良菌株的诱变选育  

Mutagenesis of Aspergillus oryzae and the screening of a multienzyme system high-producing strain

作　　者：周其洋[1] 陶文沂[1,2] 

机构地区：[1]江南大学工业生物技术教育部重点实验室,江苏无锡214122 [2]江南大学生物工程学院,江苏无锡214122

出　　处：《中国调味品》2009年第9期57-60,共4页China Condiment

基　　金：国家科技支撑计划2007BAK36B03;2008BAI63B06支持项目

摘　　要：以米曲霉1-7.3为出发菌株,通过紫外诱变,采用含有不同制霉菌素药物浓度的PDA培养基,初筛得到生长速度快、孢子颜色和菌落形态发生变化的菌株125株。通过制曲复筛进一步得到了一株综合酶系优良的目标菌株80110,该菌株产生的酸性蛋白酶和中性蛋白酶的酶活力较之1-7.3分别提高了230.10%和17.50%,糖化酶活力较之传统生产菌株3.042高出15.10%。用80110、1-7.3和3.042三种菌株进行酱油低盐固态发酵比较,80110发酵得到的酱油,总氮含量和氨基态氮含量都明显高于1-7.3和3.042。Aspergillus oryzae 1-7.3 as the original strain was mutagenized by UV rays and screened with PDA medium containing different concentrations of the Nystatin as selecting pressure. We had primary screened 125 mutants which grow faster and change in the color of spore and colonial morphology. A multienzyme system modified objective mutant 80110 was obtained by the secondary screening of koji--making. It can product acidic protease and neutral protease in an increasing ratio of 230. 10% and 17.50% respectively as comparing with strain 1-7. 3 . Besides, its glucoamylase activity is 15.10% higher than 3. 042, which is often used as the classical producing strain. In low--salt solid--state fermentation of soy sauce, the total nitrogen and amino nitrogen produced by 80110 were obviously higher than those by 1-7.3 and 3. 042.

关 键 词：米曲霉 紫外诱变 蛋白酶 低盐固态发酵 

分 类 号：TS201.25[轻工技术与工程—食品科学]