高效降解玉米黄粉中粗蛋白的菌种纳豆杆菌的选育  

Screening of Bacillus Natto for high efficient degradation of crude protein in corn gluten meal

作　　者：李秀梅[1] 刘晓兰[1] 郑喜群[1] 刘文丽[1] 郑义[1] 

机构地区：[1]齐齐哈尔大学生命科学与工程学院,齐齐哈尔161006

出　　处：《食品科技》2009年第9期21-24,共4页Food Science and Technology

摘　　要：以纳豆杆菌为出发菌株(Bacillusnatto),用15W的紫外灯于30cm处照射180s,采用透明圈法初筛和摇瓶培养复筛,获得了一株降解玉米蛋白能力较强的变异菌株NP-4-170。实验结果表明,与出发菌株相比,经紫外线诱变处理的突变株对玉米蛋白的降解率提高了2.66%。Bacillus natto was mutagenized with ultraviolet, the plus-mutant NP-4-170 was obtained by screening with transparent zone method and shaking culture method. Compared with the original strain, the ability of degradation of crude protein in corn gluten meal of the mutant NP-4-170 increased by 2.66%.

关 键 词：纳豆杆菌 玉米蛋白粉 紫外诱变 可溶性蛋白 

分 类 号：TS201.3[轻工技术与工程—食品科学]