摘要
本文通过研究酶浓度、酶的作用时间、菌龄、菌体预处理等不同因素对原生质体形成与再生的影响,得出了果胶酶产生菌ZH-g原生质体制备和再生的最佳条件:加入0.6μg/ml的氨苄青霉素进行菌体预处理,选用对数生长期的菌株,以1.2mg/ml溶菌酶37℃保温处理2h,原生质体形成率为92%,再生率达50.7%。
The optimum conditions for preparation and regeneration of ZH-g protoplast were obtained after studying the effects of different factors on them. Under this circumstance-treating strains in log phase with concentration of 1.2mg/ml lysozyme for 2 hours, after pretreatment on the cells with 0.6μg/ml ampicillin, the protoplast formation is up to 92%, and regeneration reaches 50.7%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第8期68-71,共4页
Food Science
基金
陕西省教委基金资助项目(00JK138)
关键词
果胶酶
细菌
原生质体制备
原生质体再生
pectinase
bacterial: protoplast formation
protoplast regeneration