高菊粉酶活酿酒酵母的诱变选育  

Mutation screening of yeast strains with higher inulinase activity

作　　者：杨利博[1] 赵卫利[1] 张桂[1] 赵国群[1] 

机构地区：[1]河北科技大学生物科学与工程学院,河北石家庄050018

出　　处：《中国酿造》2010年第5期139-142,共4页China Brewing

摘　　要：以安琪酿酒酵母为出发菌株,采用紫外与微波2种物理诱变方法进行复合诱变。经过初筛与复筛,选育出了高菊粉酶活突变菌株Y05,其酶活达到90.97U/mL,约为出发菌株的8倍。经多次传代证明该菌株遗传稳定性良好。当培养基中菊粉浓度200g/L时,经30℃72h发酵突变菌株Y05发酵液乙醇浓度为71.78g/L,乙醇得率为0.43g/g,分别比出发菌株提高了42.5%和13.2%。Yeast strains for ethanol fermentation with inulin as carbon source was screened from its parent yeast strain ＇Angel＇ by ultraviolet mutation and microwave mutation together. After primary and secondary screening, a mutant yeast strain Y05 with higher inulinase activity was obtained. The inulinase activity of Y05 was up to 90.97 U/ml, which was about as 8 times as that of its parent yeast strain. Its higher capacity for producing inuli- nase and ethanol remained stable after subcultufing for many times. When inulin concentration was 200 g/L in culture medium, the ethanol concen- tration of Y05 was 71.78 g/L and ethanol yield was 0.43 g/g after fermented at 30℃ for 72 h, which was 42.5 % and 13.2 % higher than its parent yeast strain, respectively.

关 键 词：菊粉 紫外诱变 微波诱变 乙醇发酵 

分 类 号：TS261.1[轻工技术与工程—发酵工程]