现代食品科技2012，Vol.28Issue(8)：982-985,4.
米曲霉葡萄糖代谢抑制菌株的选育及发酵性能研究
Protoplast Mutation Breeding of Aspergillus oryzae Strain with Glucose Metablic Inhibition and its Fermentation Properties
摘要
Abstract
Aspergilius oryzae A2.104 was used as the original strain for its stronger 2-DG resistance. A2104-166 was obtained as glucose metabolic inhibition mutant by protoplast mutation breeding. A bench-scale soy sauce brewing experiment showed that both protease and glutaminase activities of the strain A2.104-166 improved and carbohydrate consumption decreased by 33%. The ratios of total sugar to total nitrogen, glutamate nitrogen to nitrogen and free amino nitrogen to total nitrogen of the souce fermented by the mutant were higher than those by the original strain. Sensory evaluation results showed that the soy sauce brewed by A2.104-166 had lighter salty taste but stronger sweet and umami tastes.关键词
米曲霉/原生质体诱变/2-DG抗性突变株/酱油发酵Key words
Aspergilius oryzae/ protoplast mutagenesis/ 2-DG resistant mutants/ soy sauce fermentation引用本文复制引用
赵丽云..米曲霉葡萄糖代谢抑制菌株的选育及发酵性能研究[J].现代食品科技,2012,28(8):982-985,4.基金项目
粤港关键领域重点突破招标项目(佛山专项)(2009Z52) （佛山专项）
广东省技术创新项目(200902717、20101022213) （200902717、20101022213）
佛山市高明区科技计划项目(201021) （201021）
