He-Ne激光和亚硝基胍复合诱变米曲霉提高其蛋白酶和淀粉酶酶活力  

Enhancing Effect of Mutagenesis with He-Ne Laser Followed by NTG on Protease and Amylase Activities in Aspergillus oryzae

作　　者：葛菁萍[1] 陈方博[1] 王海曼[1] 柴洋洋[1] 平文祥[1] 

机构地区：[1]微生物黑龙江省高校重点实验室,黑龙江大学生命科学学院,黑龙江哈尔滨150080

出　　处：《食品科学》2011年第11期243-247,共5页Food Science

摘　　要：以分离自豆酱中的米曲霉(Aspergillus oryzae)HDF-C14为出发菌株,采用He-Ne激光和亚硝基胍复合诱变的方法获得高产蛋白酶和淀粉酶的突变株HDF-C14-HN5,并将其应用到豆酱发酵中,测定酱曲发酵时蛋白酶和淀粉酶的酶活力。所得成曲中干基蛋白酶酶活力最高可达1572.64U/g,淀粉酶酶活力最高可达2815.23U/g。此生产性发酵实验可以为该菌株投入工业化生产提供技术支撑。A protease-and amylase-producing strain named Aspergillus oryzae HDF-C14 was isolated from soybean paste and mutagenized with He-Ne laser combined with NTG.A mutant HDF-C14-HN5 was obtained and applied to the fermentation of soybean paste.The protease activity in the obtained sauce koji reached up to 1572.64 U/g and the amylase activity reached up to 2815.23 U/g.Thus,this strain can be used industrially.

关 键 词：米曲霉 复合诱变 酱曲 蛋白酶 淀粉酶 

分 类 号：Q939.9[生物学—微生物学]