曲酸生产菌的复合诱变选育  

Compound Mutation Breeding of Kojic Acid Productive Strain

作　　者：谢光蓉[1] 

机构地区：[1]中国药科大学,江苏南京210009

出　　处：《食品与发酵科技》2013年第6期43-45,54,共4页Food and Fermentation Science & Technology

摘　　要：以生产菌株米曲霉(Aspergillus oryzae)w-56为出发菌株,经2次紫外线、2次60Co多重复合诱变处理,选育获得曲酸生产菌UR28,生产发酵周期由原来的130h缩短至65h,曲酸产量由原来的36g/L,提高到68g/L,比出发菌株提高了88.9%。实验证明采用复合诱变,能有效改变菌株对诱变因素的敏感性,提高突变率,逐步提高突变株的产酸水平。Mutant（UR28） of producing high-yield Kojic acid was screened from productive strain Aspergillus oryzae w-56 after treated with UV two times, γ-ray of ^60Co two times. The period of fermentation was shorten to 68h from 130h. The Kojic acid production level reached up to 68g/L, increasing by 88.9% compared with original strain＇s 36g/L. The experiments showed that compounding mutation can alter original strains sensitivity to mutagnic agents, increase mutation frequency and raise kojic acid yield.

关 键 词：曲酸 复合诱变 紫外线诱变 60Co诱变 突变株 

分 类 号：TQ921.7[轻工技术与工程—发酵工程]