摘要
为得到一株曲酸的高产菌株,从5种实验菌株中筛选得到1株米曲霉CICC-2336菌株,以其作为出发菌株,经过紫外诱变和氮离子注入诱变两种复合诱变,得到1株曲酸高产菌株,将其命名为Aspergillus oryzaeN11。该菌株经过传代6次后,性状稳定,产酸量基本不变。在接种量15%、30℃恒温、摇床180r/min条件下发酵培养7d后,其产酸量达到24.12g/L,比出发菌株提高101%。
Aspergillus oryzae CICC-2336 was found to the best strain for the production of kojic acid followed by Huniang 3.811, AS 3.866, Yu3.811 and CICC-2337. A high-yield kojic acid-producing strain designated as N11 was obtained from the starting strain CICC-2336 by UV irradiation combined with N＋ implantation. After the sixth passage, mutant Nll remained stable and its kojic acid production remained basically unchanged. The production of kojic acid was 24.12 g/L after 7 d of fermentation at 30 ℃ and a shaking speed of 180 r/min with an inoculum size of 15%, which was 101% higher than that of the starting strain.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第1期234-238,共5页
Food Science
关键词
米曲霉
曲酸
紫外诱变
氮离子注入诱变
传代
Aspergillus oryzae., kojic acid
UV-induced mutation
N＋ implantation-induced mutation
subculture
