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Abstract:
以产果胶酶菌株——黑曲霉YQ-13为出发菌株,通过紫外与氯化锂复合诱变反复处理,最终获得1株能够稳定遗传的突变菌株YQY-36,其果胶酶活力为67.6 U/mL,比出发菌株提高了2.44倍.应用PlackettBurrman设计筛选主要影响因素,通过最陡爬坡试验确定中心点后用响应面法对突变菌株YQY-36的发酵培养基进行优化.优化后培养基成分(g/L)是:桔皮粉42.5,葡萄糖5.0,蛋白胨28.5,(NH4)2SO415.0,Na2HPO4·12H2O 1.7,KH2PO4 1.4,ZnSO4· 7H2O 0.5.优化培养基后果胶酶活力这92.1 U/mL,比优化前提高了36.2%.
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Source :
中国食品学报
ISSN: 1003-9996
Year: 2016
Issue: 1
Volume: 16
Page: 99-107
Cited Count:
SCOPUS Cited Count: 1
ESI Highly Cited Papers on the List: 0 Unfold All
WanFang Cited Count: -1
Chinese Cited Count:
30 Days PV: 0
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