原生质诱变选育高产酸性α-淀粉酶黑曲霉菌株  

Production of acid α-Amylase Aspergillus Niger strains by mutagenesis of protoplast

作　　者：黄伟[1] 刘永乐[1] 王发祥[1] 俞健[1] 李向红[1] 王建辉[1] 李彦[1] 

机构地区：[1]长沙理工大学食品与生物工程系,湖南长沙410114

出　　处：《食品工业科技》2014年第3期160-162,167,共4页Science and Technology of Food Industry

基　　金：国家科技支撑计划项目(2012BAD31B08);湖南省自然科学基金项目(12JJ6028);湖南省科技计划项目(2012NK3061)

摘　　要：以产酸性α-淀粉酶的黑曲霉0-2-1为出发菌,选用180s的紫外线照射剂量对其孢子原生质体进行诱变,利用固体平板透明圈法初筛和发酵液酶活测定复筛;筛选到3株酶活有较大提高的突变株UV9、UV17、UV31,其酸性α-淀粉酶活力分别为184.66、162.73、167.31U/mL,比出发菌株分别提高了54.9%、38.1%和42.0%,遗传稳定性实验证明3株突变株传代过程中均保持相对稳定的较高酸性α-淀粉酶活力。Aspergillus NigerO-2-1 was used as original strain.This strain of separation and purification of spores protoplast was treated by Ultra Violet（ UV）,The mutant with the bigger ratio of hydrolyzation circle diameter to bacterial colony diameter was screened so as to assay acid α-amylase activities.After genetic stability testing, three strains（ UVg, UV17, UV31 ） with an high activity of acid a-amylase were screened .Strain UV9, UV17 and UV31 were obtained with an acid co-amylase activity of 184.66,162.73 and 167.31U/mL.The activities obtained were 54.9% ,38.1% and 42.0% hiqher than that of the oarent strain.

关 键 词：黑曲霉 酸性Α-淀粉酶 原生质体 诱变 紫外线 

分 类 号：TS201.3[轻工技术与工程—食品科学]