【摘要】 小龙虾加工或食用后余留下来的虾头虾壳中含有丰富的蛋白质、不饱和脂肪酸、磷脂、虾青素、甲壳素、矿物质等多种营养性和功能性有效成分,可用来酿制一种功能性增鲜调味料。文章采用紫外线和硫酸二乙酯对酿造用菌种米曲霉进行了多轮诱变选育,获得了一株突变菌株UD-7,其产蛋白酶活的水平达到11059 U/g(干曲),比出发菌株(3436 U/g)提高了222%。经过7次传代培养,表明该突变菌株具有较好的遗传稳定性。更多还原

【Abstract】 The remaining shrimp head and shell after processing or eating is rich in protein, unsaturated fatty acid, phospholipids, astaxanthin, chitin, minerals and other nutritive and functional useful ingredients, which can be used to brew a kind of functional seasoning to increase umami. The strain Aspergillus oryzae used for brewing is selected by ultraviolet radiation and diethyl sulfate for multiple rounds of mutagenesis, and a mutant strain UD-7 is obtained, its protease production level reaches 11059 U/g(dry koji), which is 222% higher than that of the original strain(3436 U/g). After 7 times of subculturing, the mutant strain shows good genetic stability.更多还原