米曲霉3.042突变株高产酸性蛋白酶的发酵条件优化  

The fermentation optimization of an Aspergilus oryzae 3.042 mutant with high-yielding acidic protease

作　　者：司晓光[1] 郑博 王小霞 唐丹[1] 郭刚[1] 高强[1] 

机构地区：[1]工业发酵微生物教育部重点实验室,天津科技大学生物工程学院,天津300457

出　　处：《食品科技》2014年第9期12-17,共6页Food Science and Technology

基　　金：国家高技术研究发展计划项目(2012AA021302);国家自然科学基金项目(31370075;31101275);国家重点基础研究发展计划项目(2013CB734004);天津市滨海新区自主创新重大项目(2011-BK120014)

摘　　要：针对常压室温等离子体(ARTP)诱变选育得到的突变株B-2,比较了其与出发菌株米曲霉(Aspergillus oryzae)3.042菌株在微观形态、菌落形态以及酸性蛋白酶活力方面的变化。采用核酸定量的方法比较了在固态发酵过程中2菌株的菌体量变化。以酸性蛋白酶活力提高为目标,优化了突变株B-2的固态发酵培养基组分及发酵条件。The micromorphology, colonial morphology and acidic protease activity were compared between the original strain Aspergillus oryzae 3.042 and its mutant strain B-2 which was bred by atmospheric and room temperature plasma （ARTP）. The biomasses were estimated in solid-state fermentation for both strains according to nucleic acid content. The medium components and fermentation conditions for mutant B-2 were optimized based on the enhancement of acidic protease activity.

关 键 词：米曲霉 酸性蛋白酶 酱油 优化 常压室温等离子体诱变 

分 类 号：TS201.3[轻工技术与工程—食品科学]