一种高产谷氨酰胺酶的米曲霉菌种的筛选及应用的研究

The Screening and Application of a Beige Mold Species with High-Yield Glutaminase

本文采用ARTP诱变方法对米曲霉As3.951进行诱变获得突变菌落,交叉使用酪素平板培养基和豆汁平板培养基对突变菌落进行筛选,得到米曲霉菌株M01。采用米曲霉M01酿造酱油,产中性蛋白酶和酸性蛋白酶能力有所提高,谷氨酰胺酶活力显著高于对照菌株,谷氨酰胺酶活力相对提升约60%。采用该菌株酿造天然油,原料利用率提高约14%,氨基酸态氮提高约22%,谷氨酸含量提高约80%,发酵得到的原油鲜味、甜味突出,无需后期添加鲜味剂来增加酱油鲜味。

In this paper,the ARTP mutagenesis method was used to mutate Aspergillus oryzae As3.951 to obtain mutant colonies.The mutant colonies were screened using casein plate medium and soybean juice plate medium to obtain Aspergillus oryzae strain M01.Using Aspergillus oryzae M01 to brew soy sauce,the ability of producing neutral protease and acid protease was improved,the activity of glutamine enzyme was significantly higher than that of the control strain,and the activity of glutamine enzyme was increased by about 60%.Using this strain to brew natural oil,the utilization rate of raw materials increased by about 14%,amino acid nitrogen increased by about 22%,and glutamic acid content increased by about 80%.The original soy sauce obtained by fermentation has outstanding umami and sweetness,and there is no need to add umami agent to increase the umami of soy sauce in the later stage.