(2) When juicing grape-flavored raw materials, after high-temperature sterilization and cooling, pectinase should be added for treatment, and the temperature and pH value of the solution should be appropriate, because both temperature and pH value will affect the activity of the enzyme. In order to make full use of pectinase and save cost, it is necessary to control the amount of enzyme.
(3) Isolating pectinase-producing strains from rotten fruits and vegetables or orchard soil, and screening with culture medium with pectin as the sole carbon source. When colony culture is carried out on the culture medium, the aggregated microorganisms will disperse into single cells in the bacterial solution of the sample diluent with high enough dilution, thus forming a single colony on the surface of the culture medium. This is because the colonies on the culture medium grow independently, which is beneficial to colony counting.
(4) When using laser mutation to select strains with high pectinase production, mature Aspergillus Niger spores should be selected, and then irradiated with a certain concentration of laser, and the irradiated materials in suspension should be separated and cultured to obtain mutant strains.
(5) Rapid, efficient, flexible and easy to operate are the outstanding features of PCR technology. Pectinase produced by high-yield strains obtained by mutagenesis is resistant to high temperature, so it can be used to extract high-temperature resistant DNA polymerase for PCR technology and DNA amplification.
Answer:
(1) Cell wall and intercellular layer? Soluble galacturonic acid
(2) Suitable temperature and PH value? Appropriate quantity?
(3) Pectin single colony count
(4) Mature spores? Separation?
(5) thermostable DNA polymerase