摘要
以凝结芽孢杆菌JD-063D为出发菌株,采用紫外线、硫酸二乙酯、钴60γ-射线辐照、微波进行复合诱变,得到正突变菌株,进行发酵检测,遗传稳定性试验,最终筛选出一株JD-76D,产酸由出发菌株的61g/L提高到145g/L,D-乳酸纯度由原菌株的97.5%增加到98.7%以上。
Bacillus coagulans JD-063D was used as the starting strain,then mutagenized by UV,diethyl sulfate,cobalt 60 gamma radiation and microwave induction.Mutants were then picked up for fermentation detection and genetic stability test.A strain of JD-76D was selected.Its acid producing was increased from 91g /L to 145g /L,D-lactic acid purity was increased from 97.5% by the original strain to more than 98.7%.
出处
《中国食品添加剂》
CAS
北大核心
2010年第4期251-255,共5页
China Food Additives
关键词
凝结芽孢杆菌
D-乳酸
诱变育种
bacillus coagulans
D-lactic acid mutation breeding