超声波-LiCl对红法夫酵母复合的诱变效应

Study of ultrasonic-LiCl complex mutagenic effect on Phaffia rhodozyma

以红法夫酵母为出发菌株,研究了超声波和LiCl两种诱变因子对酵母菌体致突变的诱变效应。结果表明,超声波-LiCl复合诱变技术能够有效进行红法夫酵母菌株改良。超声波处理时间为60 min、LiCl的浓度为2g/L,采用二苯胺进行推理筛选,最终获得1株虾青素含量为856.72μg/g的突变菌株UL-2,比出发菌株提高了289.42%,且该菌株遗传性能稳定。

In the paper, the effects on Phaffia rhodozyma TY-I-8 caused by two different mutation agents of Ul- trasonic and LiC1 were investigated. The results of the experiments indicated that the mutation technology of uhrason- ic-LiC1 was one of the most effective techniques for the improvement of Phaffia rhodozyma. The optimum mutation time of Ultrasonic was 60min. The appropriate mutation concentration of LiC1 was 0.2%. A mutant strain UL-2 with a better genetic stability and higher astaxanthin yield was gained by uhrasonic-LiC1 complex mutagenic and reasoning method of diphenylamine. The production of astaxanthin was 856.72ptg/g that was enhanced by 289.42% compared with that of the initial strain.