CAJ | 학술논문

以实验室筛选的1株米曲霉为出发菌进行紫外诱变，经过多次筛选后得到1株中性蛋白酶活力显著提高且遗传性较稳定的突变株22＃。用该菌株与另外2种市售菌种进行酱油低盐固态发酵，结果表明：经诱变得到的22＃米曲霉菌株的成曲酶活力及全氮利用率都相对较高，分别达到1549．15 U/g 和65．48％，虽氨基态氮含量相对略低于“迪发”牌米曲霉，但仍具有一定潜在的生产应用价值。
이실험실사선적1주미곡매위출발균진행자외유변，경과다차사선후득도1주중성단백매활력현저제고차유전성교은정적돌변주22＃。용해균주여령외2충시수균충진행장유저염고태발효，결과표명：경유변득도적22＃미곡매균주적성곡매활력급전담이용솔도상대교고，분별체도1549．15 U/g 화65．48％，수안기태담함량상대략저우“적발”패미곡매，단잉구유일정잠재적생산응용개치。
A UV induced mutagenesis is carried out on Aspergillusoryzae which is screened in the lab. With screening for several times,a mutant 22# producing high-output,stable protease is obtained. Then Aspergillus oryzae 22#,“difa”Aspergillus oryzae and “yuyuan”Aspergillus oryzae are used to carry out soy sauce low-salt solid-state fermentation respectively.The results suggest that the en-zyme activity and the utilization rate of total nitrogen of Aspergillus oryzae 22# are higher compared with the other two kinds of Aspergillusoryzae,reaching 1549.15 U/g and 65.48% respectively.Al-though the amount of the total amino nitrogen is little lower than“difa”Aspergillus oryzae,Asper-gillus oryzae 22# also has some potential application value.