摘要
对红曲霉M9x用混合酶制取原生质体及原生质体再生条件进行了探索。其原生质形成和再生最佳条件为:以豆芽汁培养液为菌丝培养基,采用60h菌龄的菌丝体,以0.6mol/LMgSO4作为渗稳剂,用1.5%混合酶(蜗牛酶:纤维素酶=7:3)在30℃处理2h,原生质体形成数可以达到1.61×107个/ml,再生率为8.49%。
The formation and regeneration of the protoplast from Monascus ruber M9x were studied. The results showed that the soybean sprout juice used to culture mycelium and the mycelium aged 60h used as operated material were easily processed to form protoplast. Under the action of 1.5% mixed enzyme （snail enzyme： cellulose enzyme =7：3） and with 0.6mol/L MgSO4 used as osmotic stabilizer, the protoplasts could reach 1.61 × 10^7/ml, and the regeneration rate was 8.49%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第1期97-100,共4页
Food Science
关键词
红曲霉
原生质体
形成
再生
Monascus ruber
protoplast
formation
regeneration
