产共轭亚油酸菌株的微波诱变  

Microwave Mutagenesis of CLA Producing Strain

作　　者：柯薇[1] 张楚 Ke Wei;Zhang Chu(Zhejiang Shuren University,Hangzhou 310015,China)

机构地区：[1]浙江树人大学,浙江杭州310015

出　　处：《现代食品》2020年第10期87-89,93,共4页Modern Food

基　　金：浙江省教育厅项目(编号:Y201636852)。

摘　　要：本文从泡菜中筛选出一株产共轭亚油酸菌株,经初步鉴定为乳酸杆菌。以该菌株为研究对象,采用微波间歇诱变法,通过考察微波功率、间隔时长、微波时长对致死率的影响,确立最佳微波诱变方案:微波功率为400 W,间隔时长为8 s,微波时长为16 s。经微波诱变后,筛选到5株正突变菌株,CLA产量最高者为L4,该株CLA产量为48.85μg·mL^-1,与诱变前产量34.55μg·mL^-1相比提高了41.4%。In this paper,a strain producing conjugated linoleic acid was screened from Pickles and identified as Lactobacillus.Taking this strain as the research material,the effect of microwave power,interval time and microwave time on the lethal rate was investigated by using the method of microwave intermittent mutagenesis.The optimal microwave mutagenesis scheme was established:microwave power is 400 W,interval time is 8 s,and microwave time is 16 s.After microwave mutagenesis,five positive mutants were screened.The highest CLA yield was L4,which was 48.85μg·mL-1,41.4%higher than that before mutagenesis(34.55μg·mL-1).

关 键 词：共轭亚油酸 微波 诱变 

分 类 号：Q939.117[生物学—微生物学]