L-谷氨酸温度敏感突变株的选育

采用黄色短杆菌TJ1为出发菌株，根据代谢控制发酵原理，利用紫外线、硫酸二乙酯进行诱变，定向选育出具有寡霉素抗性、谷氨酸氧肟酸盐抗性的温度敏感突变株TMGO106。然后，以温度敏感突变株TMGO106和产酸率高（10.5%以上）的天津短杆菌TG961为新株，通过原生质体融合技术，成功地选育出了产酸率高的融合子CN1021（13．6g/dl，糖酸转化率达60％），在6m^3发酵罐上中试其L－谷氨酸产量达14．6％，糖酸转化率达62．8％，并且该菌株系温度敏感型菌株，可用于谷氨酸强度发酵。

Breeding of L-glutamic acid temperature-sensitive mutant

According to the theory of metabolic control fermentation,Brevibacterium flavum TJ1,as a starting strain,was stepwise treated with diethyl sulfate and ultraviolet.One temperature-sensitive mutant TMGO106was obtained,which carried about the makers of oligomycin resistance and L-glutamic acid hydroxyamate resistance.With tempera-ture-sensitive mutant TMGO106and L-glutamic high-producing strain TG961as parent strains,though protoplast fu-sion,high-producing fusion hybrid CN1021was screened successfully(13.6g/dl,the inversion rate of glucose and glu-tamic acid was60%).The product of L-glutamic acid was14.6%and inversion rate of glucose and glutamic acid was62.8%when it piloted in the6m3fermentor.This strain was temperature-sensitive and can be used as L-glu-tamic acid fermentation.