摘要
为了改善酱油的品质,提高酱油酿造用菌米曲霉的生产性能,选用N+离子注入的方法对其进行诱变育种。N+离子注入时选择能量为20keV,剂量在5×1014￣5×1015ions/cm2之间。根据其存活率曲线以及突变率选择最佳的注入剂量。通过筛选得到蛋白酶活力有所提高的突变菌种TK-7,其三角瓶曲的蛋白酶活提高36%,诱变试验效果显著。
Aspergillus oryzae （3042-1） using in soy sauce fermentation was mutagenized and breeded by N^＋ ion implantation method. Ion energy implanted was 20-30 keV, its dose was ranged from 5×10^14 ions/cm^2 to 5×10^15 ions/cm^2. In accordance with the survival rate curve and the mutation rate curve of Aspergillus oryzae caused by ion beam implantation, the best implanting dose has been found. The mutant strain TK-7 was obtained by screening on above basis. The proteolytic enzyme activity of this strain cultured by tapered flask was increased 36%. The effect of mutation experiment is obvious.
出处
《中国食品学报》
EI
CAS
CSCD
2005年第4期128-132,共5页
Journal of Chinese Institute Of Food Science and Technology
基金
天津市科技攻关项目(No.033188111)
关键词
离子注入
米曲霉
诱变育种
Ion implantation Aspergillus oryzae Mutation breeding
