摘要
以产凝乳酶地衣芽孢杆菌为出发菌株,通过紫外线诱变和硫酸二乙酯诱变,提高菌株的凝乳活力。经反复诱变筛选获得一株凝乳活力较高且水解活力较低的突变株DES-6,其凝乳活力为184.65SU/mL,比原菌株增加了15.41%,水解活力为23.35U/mL,比原菌株降低了64.80%。传代实验表明,突变株DES-6具有稳定的遗传性。
Bacillus licheniformis producing chymosin was mutated by ultraviolet and diethyl sulfate to improve the ability of producing chymosin.After screening repeatedly,a mutant DES-6 with high activity of chymosin and lower proteolysis was obtained.Compared with the original strain,the activity of chymosin increased by 15.41%,the proteolytic activity reduced by 64.80%.DES-6 had good hereditary stability after several generations.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第5期174-176,184,共4页
Science and Technology of Food Industry
基金
国家863计划(2011AA100903)
甘肃省科技重大专项(0702NKDA034)
甘肃农业大学校创新基金(GAU-CX1107)
关键词
凝乳酶
地衣芽孢杆菌
诱变
chymosin
Bacillus licheniformis
mutation
