摘要
采用物理与化学复合诱变处理3.3039菌株,经控温培养,筛选得到一株生产能力较出发株高的突变株:MR10,该菌株在较高温度条件下生长旺盛,产酶能力高,具有较好的遗传稳定性。
In this paper,a method of physical-chemical complex mutation treatment on 3.3039 was introduced.A strain,MR10, which has high yield in produce proteinase than beginning strain,was obtained by selecting and temperature-control cultivation from mutants ,and it has stable genetic property in product of proteinase at high temperature.
出处
《中国调味品》
CAS
北大核心
2004年第12期13-16,共4页
China Condiment
关键词
毛霉
腐乳
复合诱变
蛋白酶
mucor racemosus
preserved beancurd
complex mutation
proteinase
