摘要
从豆豉中筛选出一株产纤溶酶活力为295.34 U/mL的菌株DXR25,经鉴定为芽孢杆菌属,DXR25经过紫外线、60Co、硫酸二乙酯(DES)、亚硝基胍(NTG)诱变,筛选得到突变株DXR7,其产酶活力为55.42,是出发菌株的2.2倍,最后对DXR7进行了10代的培养,结果表明,该突变株具有稳定的遗传性能。
A bacillus subtilis DXR25 strain was isolated from Douchi, the fibrinolic enzyme activity produced by DXR25 was 295.34 U/mL, a mutant was then isolated after treated with UV, 60Co, DE and NTG, and the fibrinoic enzyme activity was enhanced to 55.42 U/mL, which was 2.2 times higher than that of DXR25. At last, the mutant has steady heritability through 10 generations culturing.
出处
《食品科技》
CAS
北大核心
2008年第5期8-10,共3页
Food Science and Technology
关键词
豆豉
芽孢杆菌
分离
诱变
Douchi
bacillus
screening
mutagenesis.