摘要
采用不同的诱变方法(紫外、钴60、硫酸二乙酯化学诱变、连续诱变以及筛选诱变交替进行的连续诱变)对酱油发酵菌种米曲霉进行了诱变,并以蛋白酶为目标进行选育。讨论了诱变方法对菌株酶系分布的影响,以及不同诱变方法所得菌株对温度和水分的敏感性。
Various mutating methods including ultraviolet, 60Co, DES and complex of them were applied to mutate the soy saucefermentation strain-Aspergillus Oryzae. The strains by various mutating methods were screened respectively according to theprotease activity. The effects of mutating methods on the enzyme system distribution were discussed. At the same time thesensitivity of with respect temperature and the moisture were studied.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第4期39-42,共4页
Food Science
