摘要
以一株耐高温α-淀粉酶产生菌DG-4为出发菌株,通过紫外线(UV)诱变,得到菌株DG-4-4,酶活提高了20.4%;通过硫酸二乙酯(DES)诱变,得到菌株DG-4-46,酶活在UV诱变基础上提高了61.9%,比初始出发菌株DG-4提高了95.0%。
The strain DG-4-4 was obtained through UV mutation of a thcrmostablc α-amylase-producing strain DG-4 which was used as the starting strain. The enzyme activity of Dg-4-4 increased by 20.4 %. Then the strain DG-4-46 was obtained through DES mutation of DG-4-4, the enzyme activity of which increased by 61.9 % than DG-4-4 and by 95 % than DG-4.
出处
《酿酒科技》
北大核心
2007年第2期43-45,共3页
Liquor-Making Science & Technology
