【摘要】 为改进酱油风味,作者于1984年选择了Aspergillus oryzae 3.951为出发菌株,经亚硝基胍、紫外线复合诱变处理,选育出白孢突变株,再经谷氨酰胺酶酶活筛选,获得Asp.白孢1号突变株。此菌株形态、生理特性与出发菌株相近,菌丝生长快,粗壮,浓厚,孢子白色,产孢较迟较少。蛋白酶、糖化酶酶活与出发菌株相近。谷氨酰胺酶酶活比出发菌株高34—50％,制曲后,未检出黄曲霉毒素B₁。更多还原

【Abstract】 In order to raise the savour of soy sauce and make it more delicious, the auther selected Asp 3.951 as a primary strain, processed with complex mutagenesis treatment by using nitrasoguanidine （NTG） and ultraviolet rays, a white spore mutant was bred, then sifted through it with glutaminase activity, Asp. white spore mutant ^#1 was obtained. It is similiar to the primary strain morphologically and physiologically. While hyphae grow faster, robuster and denser, and spores are white, come out later and fewer. The activity of proteinase and saccharidase were similiar to the primary strain, and the glutaminase was 34-50% higher. No aflatoxin B₁ can be detected from the fermented products.更多还原