| 复合诱变在毛霉高产蛋白酶菌株选育中的应用 |
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| 引用本文： | 邵伟,唐明,李铃,熊泽. 复合诱变在毛霉高产蛋白酶菌株选育中的应用[J]. 江苏调味副食品, 2005, 22(1): 24-27 |
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| 作者姓名： | 邵伟 唐明 李铃 熊泽 |
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| 作者单位： | 三峡大学化学与生命科学学院,湖北,宜昌,443001;三峡大学化学与生命科学学院,湖北,宜昌,443001;三峡大学化学与生命科学学院,湖北,宜昌,443001;三峡大学化学与生命科学学院,湖北,宜昌,443001 |
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| 摘 要： | 为了选育出生长速度快、孢子数量多、酶活力高的毛霉菌株，从而改善和提高腐乳品质，采用物理和化学复合诱变处理3．3039菌株，并经控温培养，筛选得到4株产酶较出发菌株高的菌株。通过性能比较获得1株产蛋白酶活力高的菌株MR10。将此菌种连续传代3次，进行产酶性能和遗传稳定测定，表明此株MR10在较高温度下生长旺盛，产酶能力高，具有较好的遗传稳定性。
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| 关 键 词： | 毛霉 腐乳 复合诱变 蛋白酶 |
| 文章编号： | 1006-8481(2005)01-0024-04 |
Application of compound induction mutation in the choice of the high productive mucor protease strain |
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| SHAO Wei,TANG Ming,LI Ling,XIONG Ze. Application of compound induction mutation in the choice of the high productive mucor protease strain[J]. Jiangsu Condiment and Subsidiary Food, 2005, 22(1): 24-27 |
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| Authors: | SHAO Wei TANG Ming LI Ling XIONG Ze |
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| Abstract: | With more spores, the high productive mucor strains can grow faster. Therefore, it can be used to improve the quality of the fermented bean curd. Under the controlling temperature, No.3.3039 strain undergoes the compound induction mutation, and then four more productive strains are screened among which, MR10 is the best. After being propagated for three generations, MR10 gets the test which shows it has a highest productivity and a more stable heredity under higher temperatures. |
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| Keywords: | mucor fermented bean curd compound induction mutation proteas |
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