以红法夫酵母为出发菌株,研究了超声波和LiCl两种诱变因子对酵母菌体致突变的诱变效应。结果表明,超声波-LiCl复合诱变技术能够有效进行红法夫酵母菌株改良。超声波处理时间为60 min、LiCl的浓度为2g/L,采用二苯胺进行推理筛选,最终获得1株虾青素含量为856.72μg/g的突变菌株UL-2,比出发菌株提高了289.42%,且该菌株遗传性能稳定。

In the paper,the effects on Phaffia rhodozyma TY-I-8 caused by two different mutation agents of Ultrasonic and LiCl were investigated.The results of the experiments indicated that the mutation technology of ultrasonic-LiCl was one of the most effective techniques for the improvement of Phaffia rhodozyma.The optimum mutation time of Ultrasonic was 60min.The appropriate mutation concentration of LiCl was 0.2%.A mutant strain UL-2 with a better genetic stability and higher astaxanthin yield was gained by ultrasonic-LiCl complex mutagenic and reasoning method of diphenylamine.The production of astaxanthin was 856.72μg/g that was enhanced by 289.42% compared with that of the initial strain.