离子注入L-乳酸产生菌诱变选育研究

采用离子注入技术对一株产L -乳酸的干酪乳杆菌L110Z进行诱变处理。结果表明 ,在离子注入剂量为 1× 10 14 N+ /cm2 时 ,诱变效果较好 ,从正变菌株中反复筛选 ,得到了一株产酸量高的菌株L110Z5 ,产酸量达到了 92g/L ,比出发菌株产酸提高了 18.0 % ,经过连续传代试验 ,其遗传性状稳定 ,表明L110Z5是一株极具工业化前景的高产菌     

氮离子注入诱变选育恩拉霉素高产菌株

利用氮离子注入对链霉菌的诱变效应,筛选高产恩拉霉素的变异菌株。利用不同剂量的氮离子对杀真菌放线菌S.fungicidicus NL629-3菌株进行诱变处理,研究低能氮离子注入对其存活率及产恩拉霉素能力的影响。低能氮离子注入剂量在60×1013ions/cm2时对链霉菌的诱变效应显著,试验得到了5株恩拉霉素产量较高的突变菌株,其中N3-643菌株经连续传代4次,遗传稳定性较好,其摇瓶发酵水平较对照提高了41%,放大发酵生产后平均发酵水平提高25.8%。离子注入诱变是获得高产恩拉霉素突变菌株的有效方法。     

高产耐热脂肪酶嗜热脂肪地芽孢杆菌的选育

采用氮离子注入技术对耐热脂肪酶产生菌嗜热脂肪地芽孢杆菌（Geobacillus stearothermophilus）L4进行诱变,筛选获得酶活力有较大提高且传代稳定的正突变菌株L4-3;再对L4-3进行紫外线诱变,得到脂肪酶活力提高的正突变菌株L4-3-2,其脂肪酶活力达25．71U／mL,较原始菌株M提高511．9％。高产突变株L4-3-2所产脂肪酶的最适作用温度为50℃,70℃保温60min的剩余酶活为82％,最适作用pH为7．0～8．0,为一种耐热碱性脂肪酶。     

复合诱变对米曲霉产曲酸的影响

发酵法生产曲酸还未实现大规模工业化生产的原因之一是曲酸菌种产酸率较低,本文以平展米曲霉（Aspergillus oryzae effusus)AS32为出现菌株,经UV和^60Co诱变处理,筛选获得一株高产曲酸变异株AUR163,以葡萄糖为碳源,酵母膏为氮源,32℃摇瓶和30L罐发酵培养4天,产酸达6．8g/100mL。平均生产效率为17．0g/L.d最高可达30．5g/L.d比出发菌AS32提高190％以上,这表明UV和^60Co作诱剂,可以大幅度提高米曲霉的曲酸生产效率。     

微波诱变L(+)-乳酸高产菌株的选育

为了获得L-乳酸高产菌株,对干酪乳杆菌（Lactobacillus casei）CICC6028进行微波诱变。通过考察微波辐照功率和时间等因素对诱变结果的影响,得出最佳诱变方法是：间歇诱变方法,微波输出功率480W,辐照时间40s。最后得到一株遗传稳定的L（＋）-乳酸高产菌株MW-46,产酸量最高为98．12g／L,与出发菌相比,提高了54．14％。     

N^＋离子注入热带假丝酵母对长链二元酸产量的影响

用热带假丝酵母(Candidatropicalis)SCB412作为出发菌株,经能量50KeV、剂量l×1011～5×1015ions/cm2的N+离子注入诱变处理,以产生可遗传的诱变.N+离子注入后,存活率与剂量呈指数衰减关系log(存活率%)=8.23-0.604×log(剂量),在培养过程中可观察到酵母菌菌落和细胞形态均发生了变化.经筛选,获得了一株能够利用正十二烷烃发酵产生长链二元酸的高产菌热带假丝酵母SCB609.在初始正十二烷烃浓度为15%(v/v)下产酸量由43.5g/L上升到73.2g/L.比较两株菌发酵生长特性的差异,产酸过程有一定的变化.     

复合诱变黑曲霉选育β-葡萄糖苷酶高产菌株

对黑曲霉原生质体进行紫外、ＬｉＣｌ复合诱变,观察诱变后原生质体再生菌落,发现了抱子颜色变异较大的菌株,且其变化与酶产量相关。经发酵筛选,获得卜葡萄糖昔酶活较高菌株,其酶活由出发菌株的１０ｕ／ｍｌ提高到１４．７ｕ／ｍｌ。再对高产突变株进行氮离子注入,酶活又提高２０％（达１７ｕ／ｍｌ）。     

复合诱变黑曲霉选育β-葡萄糖苷酶高产菌株*

对黑曲霉原生质体进行紫外、ＬｉＣｌ复合诱变,观察诱变后原生质体再生菌落,发现了抱子颜色变异较大的菌株,且其变化与酶产量相关。经发酵筛选,获得卜葡萄糖昔酶活较高菌株,其酶活由出发菌株的１０ｕ／ｍｌ提高到１４．７ｕ／ｍｌ。再对高产突变株进行氮离子注入,酶活又提高２０％（达１７ｕ／ｍｌ）。     

复合诱变黑曲霉选育β—葡萄糖苷酶高产菌株

对黑曲霉原生质体进行紫外、ＬｉＣｌ复合诱变,观察诱变后原生质体再生菌落,发现了孢子色变异较大的菌株,且其变化与酶产量相关。经发酵筛选,获得β－葡萄糖苷酶活较高菌株,其酶活由出发菌株的１０ｕ／ｍｌ提高到１４．７ｕ／ｍｌ。再对高产突变株进行氮离子注入,酶活又提高２０％（达１７ｕ／ｍｌ）。     

枯草杆菌SOD高产菌株的诱变选育及产酶条件研究

本实验采用低能氮离子注入技术对枯草芽孢杆菌(Bacillus subtilis)进行辐照诱变处理,选育出一株SOD高产菌株(编号为BsB8)。其生物量略高于出发菌株、SOD产量达3439．3U／g湿菌体,为实验出发菌的1．88倍。该菌株最佳产酶条件为：起始pH为8．2,装液量为150ml／500ml,接种量为1．5％;添加Mn^2 的培养基可显著提高SOD酶活。     

N~+离子注入选育高产氨基酰化酶菌株的研究

选用N~+离子注入的方法对米曲霉(Aspergillus oryzae)CICC 2339-1进行诱变育种,通过三角瓶发酵法筛选氨基酰化酶高产株。N~+离子注入选择能量为10 KeV,剂量在(1.30～4.94)×10~(15)ions/cm~2之间。根据剂量与存活率以及剂量与突变率曲线选择最佳的注入剂量。通过三角瓶发酵筛选得到突变菌株SN-110-15其酶活提高率为139.5%,诱变试验效果显著。     

Improvement of kojic acid production in Aspergillus oryzae B008 mutant strain and its uses in fermentation of concentrated corn stalk hydrolysate

A strain designated M866, producing kojic acid with a high yield, was obtained by combining induced mutation using ion beam implantation and ethyl methane sulfonate treatment of a wild type strain of Aspergillus oryzae B008. The amount of kojic acid produced by the strain M866 in a shaking flask was 40.2 g/L from 100 g/L of glucose, which was 1.7 times higher than that produced by wild strain (23.58 g/L). When the mixture of glucose and xylose was used as carbon source, the resulting kojic acid production was raised with the increasing of glucose ratios in the mixture. With concentrations of glucose at 75 g/L and xylose at 25 g/L mixed in the medium, the production of kojic acid reached 90.8 %, which was slightly lower than with glucose as the sole source of carbon. In addition, the kojic acid fermentation of the concentrated hydrolysate from corn stalk was also investigated in this study, the maximum concentration of kojic acid accumulated at the end of the fermentation was 33.1 g/L and this represents the yield based on reducing sugar consumed and the overall productivity of 0.36 g/g and 0.17 g/L/h, respectively.     

Isolation of a kojic acid-producing fungus capable of using starch as a carbon source

A fungal strain (S33-2), able to grow on cooked starch and produce a substantially high level of kojic acid, was isolated from morning glory flower ( Bixa orellana ). The fungus was characterized and identified as Aspergillus flavus. The effect of different types of starch (sago, potato and corn starch) on growth of strain S33-2 and kojic acid production was examined using shake flasks. It was found that strain S33-2 grew well on all types of starch investigated. However, kojic acid production was highest when corn starch was used, with the maximum kojic acid obtained being comparable to fermentation using glucose. The highest kojic acid production (19·2 g l⁻¹) was obtained when 75 g l⁻¹ corn starch was used. This gave a yield, based on starch consumed, and an overall productivity of 0·256 g g⁻¹ and 0·04 g l⁻¹ h⁻¹, respectively.     

高浓度丁醇浸泡及N＋束注入诱变双重作用筛选丁醇高产菌

通过高浓度丁醇浸泡处理丙酮丁醇梭菌（Clostridiumacetobutylicum）CL-2,筛选得到一株丁醇耐受能力提高并溶剂产量增加的菌株BR30—2,丁醇产量达11．77g/L,比CL-2提高了16．65％。以BR30—2作为出发菌株,进行N＋束注入诱变,筛选得到高产菌株BH．9,丁醇产量达14．5g/L,总溶剂为23．14g／L。在BH-9发酵过程中添加0．1％丁酸钠,丁醇产量达到16．59g/L,丁醇比例提高至67．38％。     

Kinetics and modelling of kojic acid production by Aspergillus flavus Link in batch fermentation and resuspended mycelial system

An unstructured model based on logistic and Luedeking-Piret equations was proposed to describe growth, substrate consumption and kojic acid production by Aspergillus flavus Link strain 44-1 in batch fermentation and also in a resuspended cell system. The model showed that kojic acid production was non-growth associated. The maximum kojic acid and cell concentrations obtained in batch fermentations using the fermenter with optimized dissolved oxygen control (32.5 g/l and 11.8 g/l, respectively) and using a shake-flask (36.5 and 12.3 g/l, respectively) were not significantly different. However, the maximum specific growth rate and a non-growth-associated rate constant for kojic acid formation (n) for batch fermentation using the fermenter (0.085/h and 0.0125 g kojic acid/g cell.h, respectively) were approximately three and two times higher than the values obtained for fermentation using a shake-flask, respectively. Efficient conversion of glucose to kojic acid was achieved in a resuspended pellet or mycelial system, in a solution containing only glucose with citrate buffer at pH 3.5 and at a temperature of 30 °C. The resuspended cell material in the glucose solution was still active in synthesizing kojic acid after prolonged incubation (up to about 600 h). The rate constant of kojic acid production (n) in a resuspended cell system using 100 g glucose/l was almost constant at an average value of 0.011 g kojic acid/g cell.h up to a cell concentration of 19.2 g/l, above which it decreased. A drastic reduction of n was observed at a cell concentration of 26.1 g/l. However, the yield based on glucose consumed (0.45 g/g) was similar for all cell concentrations investigated.     

氮离子注入对草麻黄成熟胚诱导愈伤组织的影响

以草麻黄为材料,研究了不同剂量的N^＋注入对成熟胚诱导愈伤的影响,并对激素配比进行了优化实验。结果显示：对于草麻黄成熟胚愈伤诱导及继代培养,最佳激素配比为2mg／L2,4-D＋2mg／L 6-BA。剂量为3．0～5．0×10^16 ions／cm^2的氮离子注入成熟胚后,其存活率与对照相比显著下降;2．0×10^16ions／cm^2的氮离子注入处理能显著提高愈伤组织的诱导率;此外,各继代时段,1．0～4．0×10^16ions／cm^2的4个氮离子注入处理其愈伤组织增长速度均高于对照,且随着注入剂量的增加而加快。     

Kinetics of kojic acid fermentation byAspergillus flavus link S44-1 using sucrose as a carbon source under different pH conditions

Kojic acid production byAspergillus flavus strain S44-1 using sucrose as a carbon source was carried out in a 250-mL shake flask and a 2-L stirred tank fermenter. For comparison, production of kojic acid using glucose, fructose and its mixture was also carried out. Kojic acid production in shake flask fermentation was 25.8 g/L using glucose as the sole carbon source, 23.6 g/L with sucrose, and 6.4 g/L from fructose. Reduced kojic acid production (13.5 g/L) was observed when a combination of glucose and fructose was used as a carbon source. The highest production of kojic acid (40.2 g/L) was obtained from 150 g/L sucrose in a 2 L fermenter, while the lowest kojic acid production (10.3 g/L) was seen in fermentation using fructose as the sole carbon source. The experimental data from batch fermentation and resuspended cell system was analysed in order to form the basis for a kinetic model of the process. An unstructured model based on logistic and Luedeking-Piret equations was found suitable to describe the growth, substrate consumption, and efficiency of kojic acid production byA. flavus in batch fermentation using sucrose. From this model, it was found that kojic acid production byA. flavus was not a growth-associated process. Fermentation without pH control (from an initial culture pH of 3.0) showed higher kojic acid production than single-phase pH-controlled fermentation (pH 2.5, 2.75, and 3.0).     

低能氮离子注入诱变选育高产结冷胶菌株的研究

结冷胶是由伊乐假单胞杆菌生成的具有重要商业价值的微生物胞外多糖。本研究为了提高伊乐假单孢菌的产结冷胶水平,采用低能氮离子注入的方法选育高产菌株。经过初筛和复筛得到一株高产结冷胶菌株Pseudomonas elodea A3-5。该菌株传代稳定,生长迅速,在7 L发酵罐内生长状态优于出发菌株,分子量和品质都较高,分批发酵结冷胶产量达到16.5g/L,较出发菌株明显提高了25%。     

纳豆芽孢杆菌产VK2菌株的NTG与N＋注入复合诱变选育

以纳豆芽孢杆菌BN-2-6为出发菌株,利用亚硝基胍（NTG）和N＋注入复合诱变选育产维生素K2的突变株。经过NTG诱变后得到突变株BN-N30—1,其维生素K2的产量提高了53％,继而采用低能N＋注入技术进行处理得到突变株BN-P15—11-1,维生素K2的产量比BN—N30—1提高了96％,比原始菌株提高了166％。结果表明,对纳豆芽孢杆菌BN-2-6进行NTG和低能N＋注入复合诱变的效果明显,突变菌株维生素K2的产量显著提高。