Study on Formation and Regeneration of the Protoplast from Monascus ruber M9x

FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (1): 97-100.

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Study on Formation and Regeneration of the Protoplast from Monascus ruber M9x

DAI De-Hui, JIANG Jia-Xin, HUANG Guang-Rong

School of Biological and Chemical Engineering, Zhejiang University of Science and Technology

Online:2006-01-15 Published:2011-09-05

Abstract

Abstract: The formation and regeneration of the protoplast from Monascus ruber M9x were studied. The results showed that the soybean sprout juice used to culture mycelium and the mycelium aged 60h used as operated material were easily processed to form protoplast. Under the action of 1.5% mixed enzyme (snail enzyme: cellulose enzyme =7:3) and with 0.6mol/L MgSO4 used as osmotic stabilizer, the protoplasts could reach 1.61×1 07/ml, and the regeneration rate was 8.49%.

Key words: Monascus ruber, protoplast, formation, regeneration

DAI De-Hui, JIANG Jia-Xin, HUANG Guang-Rong. Study on Formation and Regeneration of the Protoplast from Monascus ruber M9x[J]. FOOD SCIENCE, 2006, 27(1): 97-100 https://doi.org/

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Study on Formation and Regeneration of the Protoplast from Monascus ruber M9x

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