文档介绍：· Z4|6· 微生物学通报 2007年 34(2)
紫外诱变选育米曲霉高产蛋白酶菌株
郭继平马莺
(哈尔滨工业大学食品科学与工程学院食品工程实验室哈尔滨 150086)
摘要:以从自然发酵黄豆酱中筛选的 5株野生米曲霉为供试菌株,以这些菌株产蛋白酶(酸、中、碱)、淀粉酶
( ( 淀粉酶、糖化酶)活力大小为评价标准,筛选出米曲霉 K61作为诱变出发菌株。采用紫外诱变对米曲霉 K61
菌株进行改造,最终筛选出一株蛋白酶活力高且遗传性能稳定的突变株 Y29。将米曲霉 Y29菌株应用于黄豆酱
的生产中,并与目前工业生产中广泛应用的米曲霉沪酿 。性能实验结果表明米曲霉 Y29菌
株的蛋白酶(酸、中、碱)活力明显高于米曲霉沪酿 ,但一淀粉酶、糖化酶、生长速度和孢子数这
4个指标两者的差异并不显著;制酱品质试验结果表明,米曲霉 Y29菌株的酱香更浓郁一些,氨基酸态氮含量
达到 ,高于米曲霉沪酿042菌株 3 ,其它指标均符合国家标准 GB2718-1996。
关键词:米曲霉,紫外诱变,蛋白酶
中图分类号:Q939 文献标识码:A 文章编号:0253-2654(2007)02-0246-05
Breeding Aspergillus oryzae Strain with High Protease Activity by Ultraviolet Induced Mutation bywithUltraviolet HighStrain oryzae ProteaseActivity BreedingAspergillus
GUO Ji—Ping MA Ying’
(Laboratory ofFoodEngineering,School (Laboratory andEngineering,HarbinInstituteofTechnology,Ha~in ofFood Science 150086)
Al~raet:Based onthe assessment of protease(acid,neutral and alkaline pmtease)activity and amylase activity(n—amylase and 13一anl- 13一anl- and activity(n—amylase amylase and pmtease)activity Al~raet:Basedprotease(acid,neutralalkaline and of ontheassessment
ylase),one Aspergillus oryzae K61 Was selected from five wild Aspergillus oryzae which are original from spontaneous fermented soybean soybean fermented spontaneous from original which are oryzae Aspergillus wild five from K61 Was selected oryzae ylase),oneAspergillus