提取马铃薯渣果胶啤酒酵母的诱变育种  

Beer Yeast Mutation Breedings of Extracting Pectin from Potato Slag

作　　者：刘娴[1] 朱道林[1] 王池丽[1] 仰玲玲[1] 刘艳萍 LIU Xian;ZHU Dao-lin;WANG Chi-li;YANG Ling-ling;LIU Yan-ping(Department of Biological Engineering,Hefei Technology College,Hefei Anhui 238000,China)

机构地区：[1]合肥职业技术学院生物工程学院,安徽合肥238000

出　　处：《萍乡学院学报》2018年第3期53-57,共5页Journal of Pingxiang University

基　　金：安徽省高等学校自然科学研究基金资助项目(SKJ2015B04)

摘　　要：本实验用实验室保存的啤酒酵母菌种为出发菌种,进行紫外线和超声波进行复合诱变,以提高马铃薯渣果胶的提取率。经过实验,获得最优诱变条件:紫外灯功率20W,照射距离25cm,照射时间75s时为最佳诱变时间;超声功率500W,超声频率25Hz,超声时间60min为诱变最佳条件。经过诱变,菌种的果胶提取率提高了6.83%,大大提高了生产能力。This experiment used beer yeast strain for starting strains preserved in our laboratory, to carry on the ultraviolet ray and ultrasonic composite mutagenesis, in order to improve the potato slag extraction rate of pectin. After the experiment, the optimal induced conditions： uv lamp power of 20 w, 25 cm distance, irradiation time of 75 s as the best mutation time; 25 hz ultrasonic power 500 w, ultrasonic frequency, ultrasonic time 60 min best conditions for mutagenesis. After mutagenesis, strains of pectin extraction yield increased by 6.83%,greatly improving the production capacity.

关 键 词：马铃薯渣 啤酒酵母 诱变育种 果胶提取 

分 类 号：TS261.11[轻工技术与工程—发酵工程] Q933[轻工技术与工程—食品科学与工程]