Food and Fermentation Industries

Study of ultrasonic-LiCl complex mutagenic effect on Phaffia rhodozyma

  • Xu Cai-rong ,
  • Yan Zhen-zhen ,
  • Zhu Chuan-he
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Online published: 2013-03-25

Abstract

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.

Cite this article

Xu Cai-rong , Yan Zhen-zhen , Zhu Chuan-he . Study of ultrasonic-LiCl complex mutagenic effect on Phaffia rhodozyma[J]. Food and Fermentation Industries, 2013 , 39(03) : 125 -128 . DOI: 10.13995/j.cnki.11-1802/ts.2013.03.017

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