高产柠檬酸的SHAM特性黑曲霉突变株的选育  

High Producing Citric Acid by Selection of SHAM Mutants of Aspergillus niger

作　　者：王庆昭[1] 李剑[1] 刘伟[1] 杨枫[1] 高年发[1] 

机构地区：[1]天津轻工业学院食品工程系,天津300222

出　　处：《食品与发酵工业》2001年第4期25-29,共5页Food and Fermentation Industries

摘　　要：研究了SHAM (水杨酸氧肟酸 )对产酸的影响。 5mg/ 6 0mL的SHAM基本抑制柠檬酸的产生。当W 3菌株在加有 10mg/ 10mLSHAM(L1)的平板上生长时 ,只能着生 10 %的孢子 ,在加有 2 0mg/ 10mLSHAM (L2 )的平板上生长时不能着生孢子。据此选育出不能够在L1平板上着生孢子的SHAM敏感株和在L2平板上能够着生孢子的SHAM抗性株。通过发酵试验 ,SHAMS- 2菌株产柠檬酸比出发菌株W 3高 4 0 % ,转化率达到 91 7%The influences of SHAM (salicylhydroxamic acid) on the respiratory system of Aspergillus niger were studied. The 5?mg/60?mL SHAM will almost completely inhibit the citric acid production in shaken cultures. When W3 was cultivated on agar plate (L1), which contains 10?mg/10?mL SHAM, it only can produce 10% spores. When it is cultivated on plate (L2), which contains 20?mg/10?mL SHAM, it can not produce spores. According to this, many SHAM mutants which can produce normal amount of spores on L1 plate and many SHAM mutants which can produce spores on L2 plate were selected. By means of fermentation test SHAM 2 strain can produce 40% higher of citric acid than original strain W3 and the yield of citric acid is 91.7%.

关 键 词：黑曲霉 柠檬酸 诱变 发酵 玉米 SHAM敏感株 选育 产酸菌株 

分 类 号：TQ921.1[轻工技术与工程—发酵工程]