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高压对米曲霉理化性质影响及诱变的研究

DOI: 10.11858/gywlxb.2008.03.006, PP. 259-264

Keywords: 高压,米曲霉,致死率,蛋白酶活性,淀粉酶活性,变异

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Abstract:

在100~400MPa压力、保压20min的条件下处理酱油酿造菌种——米曲霉,研究高压对米曲霉存活率、形态特征、生理性质、蛋白酶、淀粉酶活性等的影响,并诱变筛选优良菌株。结果表明:高压对米曲霉的存活率、形态特征有明显的影响;压力对蛋白酶及淀粉酶活性的影响也有特异的规律,即在一定压力范围内(0.1~200MPa)蛋白酶的活性随着压力的增加而减小,但随着压力的进一步升高(200~400MPa)蛋白酶的活性又逐渐增强,在300MPa时超过对照组,400MPa时蛋白酶的活性达到最高值;淀粉酶在0.1~100MPa时活性下降,在200MPa时其平均的糊化和糖化活性最强、活力最高,当压力升高活性又开始降低,400MPa时几乎又回到对照值。另外,高压处理后获得一株理想的变异菌株HP300a:生长速度快、孢子数量多、蛋白酶活力高,且不易被杂菌污染。其成曲的几项主要指标均优于对照株,酿出酱油的几项主要指标也明显优于对照株。为利用高压诱变筛选米曲霉优良菌种、提高酿造酱油产品的产量及质量提供了理论依据,并发现了高压处理米曲霉引起其蛋白酶及淀粉酶活性改变的特殊规律。

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