食品与发酵科技
食品與髮酵科技
식품여발효과기
SICHUAN FOOD AND FERMENTATION
2013年
2期
13-16
,共4页
冯霞%程金权%王玲%艾丽华%贾朝明
馮霞%程金權%王玲%艾麗華%賈朝明
풍하%정금권%왕령%애려화%가조명
γ-聚谷氨酸%紫外诱变%硫酸二乙酯诱变%亚硝基胍诱变
γ-聚穀氨痠%紫外誘變%硫痠二乙酯誘變%亞硝基胍誘變
γ-취곡안산%자외유변%류산이을지유변%아초기고유변
γ-polyglutamic acid%UV irradiation%UV-DES%UV-NTG
本文对一株产γ-聚谷氨酸的地衣芽孢杆菌(Bacillus licheniformis)进行了紫外照射、紫外-硫酸二乙酯、紫外-亚硝基胍复合诱变筛选研究以及诱变株的摇瓶筛选研究,建立了聚谷氨酸产生菌地衣芽孢杆菌最佳诱变方法:紫外诱变8min,致死率为90.6%;紫外-硫酸二乙酯复合诱变致死率94%;紫外-亚硝基胍复合诱变致死率89.8%诱变效果最好.诱变株γ-聚谷氨酸产率最高达到了3.55%,比出发菌株1.48%提高了140%.
本文對一株產γ-聚穀氨痠的地衣芽孢桿菌(Bacillus licheniformis)進行瞭紫外照射、紫外-硫痠二乙酯、紫外-亞硝基胍複閤誘變篩選研究以及誘變株的搖瓶篩選研究,建立瞭聚穀氨痠產生菌地衣芽孢桿菌最佳誘變方法:紫外誘變8min,緻死率為90.6%;紫外-硫痠二乙酯複閤誘變緻死率94%;紫外-亞硝基胍複閤誘變緻死率89.8%誘變效果最好.誘變株γ-聚穀氨痠產率最高達到瞭3.55%,比齣髮菌株1.48%提高瞭140%.
본문대일주산γ-취곡안산적지의아포간균(Bacillus licheniformis)진행료자외조사、자외-류산이을지、자외-아초기고복합유변사선연구이급유변주적요병사선연구,건립료취곡안산산생균지의아포간균최가유변방법:자외유변8min,치사솔위90.6%;자외-류산이을지복합유변치사솔94%;자외-아초기고복합유변치사솔89.8%유변효과최호.유변주γ-취곡안산산솔최고체도료3.55%,비출발균주1.48%제고료140%.
In this paper, a strain producting γ-polyglutamic acid Bacillus licheniformis was studied by UV irradia-tion, UV-Diethyl sulfate (UV-DES), UV-Nitrosoguanidine (UV-NTG) Compound mutation screening and shake flask screening. The optimum mutation method for γ-polyglutamic acid producting strain Bacillus licheniformis was estab-lished: UV mutagenesis of 8min, mortality 90.6%; UV-DES compound mutation mortality 94%; UV-NTG mortality 89.8%. The mutant γ-poly glutamic lutamic acid yield up to 3.55%, 140% higher than the original strain 1.48%.