食品与发酵科技
食品與髮酵科技
식품여발효과기
SICHUAN FOOD AND FERMENTATION
2013年
6期
43-45,54
,共4页
曲酸%复合诱变%紫外线诱变%60Co诱变%突变株
麯痠%複閤誘變%紫外線誘變%60Co誘變%突變株
곡산%복합유변%자외선유변%60Co유변%돌변주
kojic acid%compound mutation%ultraviolet mutation%60Co mutation%mutant strain
以生产菌株米曲霉（Aspergillus oryzae）w-56为出发菌株，经2次紫外线、2次60Co多重复合诱变处理，选育获得曲酸生产菌UR28，生产发酵周期由原来的130h缩短至65h，曲酸产量由原来的36g/L，提高到68g/L，比出发菌株提高了88.9%。实验证明采用复合诱变，能有效改变菌株对诱变因素的敏感性，提高突变率，逐步提高突变株的产酸水平。
以生產菌株米麯黴（Aspergillus oryzae）w-56為齣髮菌株，經2次紫外線、2次60Co多重複閤誘變處理，選育穫得麯痠生產菌UR28，生產髮酵週期由原來的130h縮短至65h，麯痠產量由原來的36g/L，提高到68g/L，比齣髮菌株提高瞭88.9%。實驗證明採用複閤誘變，能有效改變菌株對誘變因素的敏感性，提高突變率，逐步提高突變株的產痠水平。
이생산균주미곡매（Aspergillus oryzae）w-56위출발균주，경2차자외선、2차60Co다중복합유변처리，선육획득곡산생산균UR28，생산발효주기유원래적130h축단지65h，곡산산량유원래적36g/L，제고도68g/L，비출발균주제고료88.9%。실험증명채용복합유변，능유효개변균주대유변인소적민감성，제고돌변솔，축보제고돌변주적산산수평。
Mutant(UR28) of producing high-yield Kojic acid was screened from productive strain Aspergillus oryzae w-56 after treated with UV two times, γ-ray of 60Co two times. The period of fermentation was shorten to 68h from 130h. The Kojic acid production level reached up to 68g/L, increasing by 88.9% compared with original strain’s 36g/L. The experiments showed that compounding mutation can alter original strains sensitivity to mutagnic agents , increase mutation frequency and raise kojic acid yield.
