摘要
以安琪酿酒酵母为出发菌株,采用紫外与微波2种物理诱变方法进行复合诱变。经过初筛与复筛,选育出了高菊粉酶活突变菌株Y05,其酶活达到90.97U/mL,约为出发菌株的8倍。经多次传代证明该菌株遗传稳定性良好。当培养基中菊粉浓度200g/L时,经30℃72h发酵突变菌株Y05发酵液乙醇浓度为71.78g/L,乙醇得率为0.43g/g,分别比出发菌株提高了42.5%和13.2%。
Yeast strains for ethanol fermentation with inulin as carbon source was screened from its parent yeast strain ＇Angel＇ by ultraviolet mutation and microwave mutation together. After primary and secondary screening, a mutant yeast strain Y05 with higher inulinase activity was obtained. The inulinase activity of Y05 was up to 90.97 U/ml, which was about as 8 times as that of its parent yeast strain. Its higher capacity for producing inuli- nase and ethanol remained stable after subcultufing for many times. When inulin concentration was 200 g/L in culture medium, the ethanol concen- tration of Y05 was 71.78 g/L and ethanol yield was 0.43 g/g after fermented at 30℃ for 72 h, which was 42.5 % and 13.2 % higher than its parent yeast strain, respectively.
出处
《中国酿造》
CAS
北大核心
2010年第5期139-142,共4页
China Brewing
关键词
菊粉
紫外诱变
微波诱变
乙醇发酵
inulin
ultraviolet mutation
microwave mutation
ethanol fermentation
