根霉与米曲霉原生质体一次基因组改组后代酶
活力和发酵酒酿特性研究
生物工程
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摘 要
本实验通过对根霉与米曲霉原生质体进行一次基因组改组融合后代的发酵酒酿特性和稳定性等遗传特性和变化规律进行研究。结果表明：（1）所有菌株所制曲种的酶活力，都是以两个亲本的最高。在蛋白酶活力上各菌株三代的普遍高于其五代，在糖化酶活力上除了根3和米根3代A酶活力低于其五代酶活力外其他均表现出3代高于5代。在酶活力上亲本与融合菌株间有显著差异，各菌株3代与5代间无显著差异。（2）在发酵产品的检测上，米根5A发酵效果最好，酒精浓度是15.37%；两个亲本之间相对差不多，分别为13.4%和12.5%；在子代中，3代的发酵效果要比5代的高。（3）酒糟中的风味物质，以杂环化合物和醇类最多，酯类次之，酚、醛类较少。
关键词：米曲霉；根霉；基因组改组；原生质体；融合；发酵；酒酿
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ABSTRACT
Through this study, Rhizopus and Aspergillus oryzae protoplasts with a Genome shuffling, analysis, integration of future generations come to the fermentation characteristics and stability of fermented rice and other genetic characteristics and variation. The results showed that: (1) All kinds of strains of the koji enzyme activity, are the highest in the female parent.In three generations of each strain on protease activity generally higher than Five, in addition to the glucoamylase activity of Rhizopus 3 and Fusion strains 3A generations,shows the enzyme activity is 3 generations lower than its Five others have demonstrated 3 generations more than 5 generations. On the enzyme activity and the integration of the parental strains were significantly different between the various strains and 5 on behalf of 3 generations were no significant differences. (2) On the detection of fermentation products, Fusion strains 5A fermentation best, alcohol concentration is 15.37; Two female relative almost, respectively between 13.4 and 12.5%; in the offspring, 3 generations of fermentation better than 5 generations. (3) Vinasse of flavor substances, Heterocyclic compounds and alcohols up to, followed by esters, phenol and aldehydes less.
Key words:Aspergillus oryzae;Rhizopus; Genome shuffling ;protoplast; integration; fermentation;fermented rice
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根霉与米曲霉原生质体一次基因组改组后代酶活力和发酵酒酿特性研究【毕业作品】
