摘要
在低功率微波条件下,并采用水循环(20℃)冷却装置,对干酪乳杆菌鼠李糖亚种(Lactobacillus casei subsp.rhamnosus)CICC 6013进行诱变处理,通过对微波辐照功率和微波辐照时间做单因素平行实验,得到最高产酸量为124.15g/L的突变株W4-23,比原始菌株产酸发酵量提高了53.45%,连续遗传8代,产酸性状稳定。研究结果表明,最佳诱变条件为在400W微波功率下辐照20min。
This paper focused on the mutagenicity of microwave irradiation with low-power on Lactobacillus casei subsp, rhamnosus 6013 cooled with circulating water of 20℃. In the parallel experiments by adjusting the power and irradiation time, a mutant strain W4-23 with L-lattic acid production of 124.15g/L higher than 80g/L of the parent strain had been obtained. And the properties of W4-23 with highly producing L-attic acid remained stable after cultured for 8 times and stored for two months at 4℃. It was concluded that the mutagencity could be stimulated under the microwave power of 400W and irradiation length of 20min.
出处
《辐射研究与辐射工艺学报》
CAS
CSCD
北大核心
2007年第5期316-320,共5页
Journal of Radiation Research and Radiation Processing
基金
国家自然科学基金项目(50778053)资助
关键词
微波辐照
诱变效应
干酪乳杆菌
L-乳酸
Microwave irradiation, Mutagenic effects, L-attic acid, Lactobacillus casei
