| 微波对红法夫酵母的诱变效应的研究 |
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| 引用本文： | 韩伟,朱传合. 微波对红法夫酵母的诱变效应的研究[J]. 食品与发酵工业, 2009, 35(4) |
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| 作者姓名： | 韩伟 朱传合 |
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| 作者单位： | 山东农业大学食品科学与工程学院,山东,泰安,271018 |
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| 摘 要： | 利用微波诱变技术对红法夫酵母(Phaffia rhodozyma TY-Ⅰ)进行了诱变。结果表明,红法夫酵母TY-Ⅰ对微波辐照非常敏感(120s时菌株存活率只有4.67%)。在最佳处理时间100s,加盖冷却的条件下进行微波诱变、二苯胺推理筛选,最终筛选获得1株遗传稳定性良好,虾青素产量高的突变菌株TY-Ⅰ-8,虾青素含量较出发菌株提高了102.51%。
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| 关 键 词： | 微波 红法夫酵母 诱变效应 |
Study on Mutagenic Effects of Phaffia rhodozyma Strain Induced by Microwave Irradiation |
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| Han Wei,Zhu Chuanhe. Study on Mutagenic Effects of Phaffia rhodozyma Strain Induced by Microwave Irradiation[J]. Food and Fermentation Industries, 2009, 35(4) |
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| Authors: | Han Wei Zhu Chuanhe |
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| Abstract: | The paper focuses on the mutagenic influence of microwave irradiation on Phaffia rhodozyma TY-Ⅰ. The experiment shows that Phaffia rhodozyma TY-Ⅰ was highly sensitive to the treatment of microwave irradiation (the survival rate of these strains were only 4.67% under 120s). The optimum conditions are sealing the culture dish, fast cooling and microwave 100 seconds for irradiation. Under the optimum conditions, a mutant strain TY-Ⅰ-8, with a better genetic stability and higher astaxanthin yield, was gained by microwave irradiate and reasoning method of diphenylamine. The astaxanthin yield of this strain was 102.51% higher than that of the original strain. |
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| Keywords: | microwave Phaffia rhodozyma mutagenic effect |
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