基于物理诱变的米曲霉高产菌株的选育及应用  

Screening and Application of a High Proteinase-producing Aspergillus oryzae Based on Physical Mutagenesis

作　　者：吴冬梅[1] 刘琨毅[2] 李进[1] 彭昱雯[3] 袁永飞[4] 周荣清[5,6,7] 

机构地区：[1]泸州职业技术学院商学院,四川泸州646099 [2]宜宾职业技术学院生物与化工工程系,四川宜宾644003 [3]四川大学锦江学院,彭山602860 [4]四川省绵阳市丰谷酒业有限责任公司,四川绵阳621000 [5]四川大学轻纺与食品学院,成都610065 [6]国家固态酿造工程技术研究中心,四川泸州646000 [7]四川大学制革清洁技术国家工程实验室,成都610065

出　　处：《中国调味品》2014年第6期38-42,共5页China Condiment

摘　　要：以实验室筛选的1株米曲霉为出发菌进行紫外诱变,经过多次筛选后得到1株中性蛋白酶活力显著提高且遗传性较稳定的突变株22#。用该菌株与另外2种市售菌种进行酱油低盐固态发酵,结果表明:经诱变得到的22#米曲霉菌株的成曲酶活力及全氮利用率都相对较高,分别达到1549.15U/g和65.48%,虽氨基态氮含量相对略低于"迪发"牌米曲霉,但仍具有一定潜在的生产应用价值。A UV induced mutagenesis is carried out on Aspergillus oryzae which is screened in the lab. With screening for several times, a mutant 22^# producing high-output, stable protease is obtained. Then Aspergillus oryzae 22^# , ＂difa＂ Aspergillus oryzae and ＂yuyuan＂ Aspergillus oryzae are used to carry out soy sauce low-salt solid-state fermentation respectively. The results suggest that the enzyme activity and the utilization rate of total nitrogen of Aspergillus oryzae 22^# are higher compared with the other two kinds of Aspergillus oryzae, reaching 1549.15 U/g and 65.48 % respectively. Although the amount of the total amino nitrogen is little lower than ＂difa＂ Aspergillus oryzae, Aspergillus oryzae 22^# also has some potential application value.

关 键 词：米曲霉 紫外诱变 酶活力 选育 

分 类 号：TS264.2[轻工技术与工程—发酵工程]