摘要
以亲本面包酵母工业菌株BY-14a为对照,研究了敲除MIG1同时过表达MAL62面包酵母重组菌BPM-M的发酵性能.实验结果表明:重组菌株BPM-M的麦芽糖酶活提高,麦芽糖利用速率较亲本菌株提高29.1%;葡萄糖阻遏减弱38.8%;无糖面团发酵力达到163.4mL/(h·g),较亲本菌株提高了50.6%.
The fermentation abilities of the recombined strain BPM-M and its overexpressing MAL62 along with deletion of MIG1 were investigated. Our results showed that the recombined strain BPM-M has the following advantages over the parental strain BY-14a. Maltose utilization was 29.1% higher, glucose repression of BPM-M was reduced by 38.8%, and the leavening ability of the lean dough was enhanced to 163.4 mL/（h·g）, which was 50.6% higher than that of BY-14a.
出处
《天津科技大学学报》
CAS
2014年第3期1-5,共5页
Journal of Tianjin University of Science & Technology
基金
国家自然科学基金资助项目(31000043
31171730)
