文献类型：期刊文献

中文题名：不同诱变方法对酱油发酵菌种性能的影响

英文题名：Characteristics Study on Mutating Methods Applied to Soy Sauce Fermentation Strain

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：2004

卷号：25

期号：4

起止页码：39

中文期刊名：食品科学

外文期刊名：Food Science

收录：CSTPCD;;Scopus;北大核心:【北大核心2000】；CSCD:【CSCD2011_2012】；

语种：中文

中文关键词：诱变方法;酱油;发酵菌种;米曲霉;选育

外文关键词：Aspergillus Oryzae;mutating;screening

摘要：采用不同的诱变方法(紫外、钴60、硫酸二乙酯化学诱变、连续诱变以及筛选诱变交替进行的连续诱变)对酱油发酵菌种米曲霉进行了诱变,并以蛋白酶为目标进行选育。讨论了诱变方法对菌株酶系分布的影响,以及不同诱变方法所得菌株对温度和水分的敏感性。
Various mutating methods including ultraviolet, 60Co, DES and complex of them were applied to mutate the soy saucefermentation strain-Aspergillus Oryzae. The strains by various mutating methods were screened respectively according to theprotease activity. The effects of mutating methods on the enzyme system distribution were discussed. At the same time thesensitivity of with respect temperature and the moisture were studied.