| 米曲霉种内原生质体融合选育优良菌株 |
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| 引用本文： | 武金霞,赵睿,张贺迎. 米曲霉种内原生质体融合选育优良菌株[J]. 中国酿造, 2012, 31(2): 132-136 |
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| 作者姓名： | 武金霞 赵睿 张贺迎 |
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| 作者单位： | 1. 河北大学 生命科学学院,河北保定,071002
2. 河北大学 生物工程技术研究中心,河北保定,071002 |
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| 摘 要： | 米曲霉HL和L5是来自酱油酿造企业的生产菌株。HL的生长速度快,而L5的中性蛋白酶活力高。以HL和L5为亲本,进行原生质体融合,筛选得到一株融合株R6。融合株比亲本株生长速度更快,孢子成熟时间快3h,中性蛋白酶活力分别比2株亲本菌株提高25.6%和19.9%,酱醅氨基氮值也比亲本菌株提高8%和5.6%。
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| 关 键 词： | 米曲霉 中性蛋白酶 氨基态氮 原生质体融合 |
Breeding Aspergillus oryzae strain by intraspecific protoplast fusion |
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| WU Jinxia , ZHAO Rui , ZHANG Heying. Breeding Aspergillus oryzae strain by intraspecific protoplast fusion[J]. China Brewing, 2012, 31(2): 132-136 |
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| Authors: | WU Jinxia ZHAO Rui ZHANG Heying |
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| Affiliation: | 1.College of Life Science, Hebei University, Baoding 071002, China; 2.Research Center of Bioengineering, Hebei University, Baoding 071002, China) |
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| Abstract: | Two Aspergillus oryzae strains （HL and L5） were often used in soy sauce brewing. HL strain grows fast while L5 strain had a high neutral protease activity. By using protoplast fusion technique, a fusion strain of R6 was obtained which grows faster and had a short period of spore maturation （3h） when using HL and L5 as parental strains. The neutral protease activity of R6 was increased by 25.6% and 19.9% compared to those of ilL and L5 strain, respectively. Amino nitrogen value of sauce mash was increased by 8% and 5.6% compared to those of ilL and L5 strain, respectively. |
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| Keywords: | Aspergillus oryzae neutral protease amino nitrogen protoplast fusion |
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