摘要
以米曲霉(沪酿3.042)为出发菌株,经紫外诱变与化学诱变,通过培养筛选,得到一株变异菌株A11。其蛋白酶活性比原菌株(3447U)提高了3688U,耐温性能较强,遗传稳定性较好。
The Aspergillus oryzae-Huniang 3.042 start strain was mutated multiply by UV and EDS, a mutant strain A11 was obtained by separation, purification and cultivation. The mutant strain＇s enzyme activity of proteinase was increased 3688U to compare with the original （3447U）, and the hot-resistant character was stronger than the original, the hereditary characters of the mutant strain were very stable.
出处
《中国调味品》
CAS
北大核心
2006年第3期21-24,共4页
China Condiment
关键词
米曲霉
诱变
蛋白酶
Aspergillus oryzae
induced mutation
proteinase
