摘要
以白色链霉菌(Streptomyces albulus)SF-21为出发菌株,对其进行微波诱变、硫酸二乙酯诱变和紫外诱变。在诱变过程中经瓶初筛、复筛获得了高产ε-聚赖氨酸的菌株,ε-聚赖氨酸的产量达0.848g/L,比出发菌株提高了41.3%。经5次传代发酵表明该菌株稳定。
Streptomyces albulus was used as the starting strain and treated with microwave mutation, chemical revulsant and UV irradiation. During mutagenesis process, a high producing ε -polylysine strain was obtained which produces 0.848 g/L increasing 41.3% compared with the staring strain. The mutant showed stable genetic property.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第9期398-401,共4页
Food Science
基金
上海市教委基金项目(6680206-421)
