文献类型：期刊文献

中文题名：米曲霉诱变方法及其酶系分布对产氨基氮能力影响的研究

英文题名：Study on the mutation of Aspergillus Oryzae and the effect of enzyme system distributing on the yield of amino-nitrogen

作者：张玉涛[1];许学书[1];王宏[1]

机构：[1]华东理工大学生物反应器工程国家重点实验室,上海200237

年份：2003

卷号：28

期号：7

起止页码：26

中文期刊名：中国调味品

外文期刊名：China Condiment

收录：CSTPCD;;北大核心:【北大核心2000】；

语种：中文

中文关键词：米曲霉;酶系;诱变

外文关键词：Aspergillus oryzae;enzyme system;mutation

摘要：通过实验建立了菌株的筛选模型 ,在此基础上分别对菌株进行紫外、Co6 0、化学诱变以及复合诱变 ,结果表明连续复合诱变的效果较好 ,不同方法诱变所得的菌株具有不同的酶系分布 ,纤维素酶和果胶酶对发酵过程中的蛋白质分解具有协助作用。在发酵过程中添加酶制剂 ,使产氨基氮的能力提高了 5 %。用酶制剂对底物进行预处理后 ,使菌株产氨基氮的能力提高 2 3%。经过诱变和酶制剂的使用 ,共使菌株产氨基氮的能力提高了 30 %。
The screen model was established and the quantitative relation can be obtained.Then the strains were mutated by UV,Co60,DES and combination of these factors.The successive complex mutation had good effect through which the protease activity of the strain can be improve remarkably.The result of enzyme system analysis showed these strains had different enzyme system distributing and the cellulase and pectinase had the effect on the decomposition of protein.The strain's capability of yield of amino nitrogen can be improved by 5% and by 23% by adding enzyme to the media and by using the substrate that is pretreated respectively.The strain's capability of yield of amino nitrogen can be improved by 30% by mutation and using enzyme aggregately.