2003Wuhan University JournalRequires access

The Breeding of Alkaline Protease High-Yielding Strain

Ping Shen

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Abstract

By mutagenizing with Co~(60)-γ-rays and subsequent enzyme production condition optimization, a mutant strain Bacillus licheniformis L106 was obtained from B. licheniformis C6. Around 19 000 U/mL of the enzyme productivity could usually be achieved by the strain, which was 1.9 fold higher than that achieved by the strain C6. Compared to the start strain C6, L106 has higher substantial application potential since it shortened the enzyme production period while still kept the merit of forming less spores during enzyme fermentation, and the optimal reaction pH and temperature of the produced enzyme were also unchanged.

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By mutagenizing with Co~(60)-γ-rays and subsequent enzyme production condition optimization, a mutant strain Bacillus licheniformis L106 was obtained from B. licheniformis C6. Around 19 000 U/mL of the enzyme productivity could usually be achieved by the strain, which was 1.9 fold higher than that achieved by the strain C6. Compared to the start strain C6, L106 has higher substantial application potential since it shortened the enzyme production period while still kept the merit of forming less spores during enzyme fermentation, and the optimal reaction pH and temperature of the produced enzyme were also unchanged.

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Available abstract

By mutagenizing with Co~(60)-γ-rays and subsequent enzyme production condition optimization, a mutant strain Bacillus licheniformis L106 was obtained from B. licheniformis C6. Around 19 000 U/mL of the enzyme productivity could usually be achieved by the strain, which was 1.9 fold higher than that achieved by the strain C6. Compared to the start strain C6, L106 has higher substantial application potential since it shortened the enzyme production period while still kept the merit of forming less spores during enzyme fermentation, and the optimal reaction pH and temperature of the produced enzyme were also unchanged.

Key concepts: Bacillus licheniformis, Strain (injury), Enzyme, Fermentation, Protease, Chemistry, Food science, Spore

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