[链霉菌TM-55及其2-脱氧葡萄糖抗性突变体的淀粉酶产量]。

C W Cheng, S S Yang
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引用次数: 0

摘要

用3%甲基磺酸乙酯处理链霉菌TM-55 60分钟,产生大量淀粉酶的突变体,从含有0.1% 2-脱氧葡萄糖的酵母提取液淀粉(YS)培养基中分离出1283个突变体。淀粉酶活性的筛选主要是通过喷洒碘溶液后在YS培养基上形成清晰区来进行的。设计为D-35和D-62的两个突变体的淀粉酶活性高于亲本菌株。突变体在YS肉汤中的淀粉酶活性分别为亲本菌株的2.97倍和3.45倍。在添加0.1%乳糖和2-脱氧葡萄糖的条件下,突变体D-35和D-62的淀粉酶活性分别比亲本菌株高27-73%和4-7%。添加0.1%蔗糖后,突变体D-35的淀粉酶活性比亲本降低了18.37%。此外,在添加0.1%葡萄糖的情况下,突变体D-35和D-62的淀粉酶活性分别是亲本的3.67和3.40倍。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
[Amylase production of Streptomyces rimosus TM-55 and their 2-deoxyglucose resistant mutants].

Streptomyces rimosus TM-55 was treated with 3% ethyl melthylsulfonate for 60 minutes to generate mutants producing high amount of amylase, and 1,283 mutants were isolated from yeast extract starch (YS) medium containing 0.1% 2-deoxyglucose. Amylase activity was primarily screened by clear zone formation on YS medium after spraying with iodine solution. Two mutants designed as D-35 and D-62 had higher amylase activity than that of the parent strain. Amylase activity of the mutants in the YS broth was 2.97- and 3.45-fold of the parent strain, respectively. With the addition of 0.1% lactose, and 2-deoxyglucose, amylase activity of the mutants D-35 and D-62 was 27-73% and 4-7% higher than that of the parent strain. With the addition of 0.1% sucrose, amylase activity of the mutant D-35 was 18.37% lower than that of the parent strain. Moreover, with the supplement of 0.1% glucose, amylase activity of both the mutants D-35 and D-62 was 3.67 and 3.40 fold of the parent strain.

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