应用基因组改组技术选育米曲霉酸性蛋白酶高产菌株  

The Breeding of Aspergillus oryzae Strain with High-Yield Acid Protease by Genome Shuffling

作　　者：韩志双[1] 刘军[1] 郇阿梅[1] 郭明烨 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《中国调味品》2015年第1期18-22,共5页China Condiment

摘　　要：以产酸性蛋白酶较高的菌株Y-9及F-5为出发菌株,对它们进行基因组改组,进行原生质体双灭活,以PEG作为融合剂,并对融合条件进行优化。试验表明:融合最佳条件为PEG 50%、pH 6.0、融合处理15min,此时融合率达到12%。通过第一及第二轮的基因组改组,最终得到产酸性蛋白酶较出发菌株Y-9高出了253.37%,较F-5高出了276.25%的米曲霉菌株G11。In this paper,strain Y-9 and F-5 are used as the starting strains for genome shuffling.They are inactivated by UV irradiation and heating. The technology of PEG is applied to mediate protoplasts fusion.The optimization of fusion conditions is studied.The optimal conditions for fusion are that PEG 50%,pH 6.0,fusion for 15 min,the fusion rate reaches 12%.After two rounds of genome shuffling,Aspergillus oryzae G11 is obtained finally that produces acid protease higher than the starting strain Y-9 and F-5 by 253.37% and 276.25% respectively.

关 键 词：酱油 基因组改组 米曲霉 酸性蛋白酶 

分 类 号：TS201.25[轻工技术与工程—食品科学]