Breeding of High-Glucoamylase Activity Aspergilius flavus and Application

Abstract:

In order to breed excellent diastatic strain using for Chinese Rice Wine fermentation, UV, LiCl, BaCO3 and natural selection to mutagenize (Aspergillus flavus) YA were used. Mutant (Asp. flavus) YA4.9 was obtained with properties as follows: growing fast, mycelium dense-dumpy, not producing aflatoxins. The optimum culture time of moldy bran was 32 hours, the glucoamylase activity and α-amylase activity were 30952 U/g and 14357 U/g, comparing to the parent strain, increased by 103.46% and 65.08%, respectively, the finished Chinese Rice Wine has good quality. The inherited characters were steadily by many generations.