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用Ｈｅ－Ｎｅ激光诱变酱油酿造用米曲霉沪酿３３６菌株，筛选出６个诱变菌株，对它们的孢子数孢子大小、萌发率、蛋白酶活力、淀粉糖化酶活力、酯酶活力和聚丙烯酰胺淀粉酶同工酶、酯酶同工酶进行了分析研究。从中选育出４株蛋白酶活力较始发菌株更高的诱变菌株，其中１个菌株的孢子数，蛋白酶、淀粉糖化酶及脂酶活力都明显高于始发菌株，３种酶活力分别为１６８３９、８４３、２５２活力单位／干曲克。对诱变菌株聚丙烯酰胺凝胶电泳的淀粉酶同工酶、酯酶同工酶的研究发现诱变菌株的同工酶谱也较始发菌株有所改变。
Six mutagenized strains were obtained by mutagenesis of soy sauce with He-Ne laser, and six mutagenized strains were screened for their spore size, germination rate, protease activity, starch glucoamylase activity, esterase activity and polypropylene Amide amylase isozyme, esterase isozyme were analyzed. Four strains of mutants with higher protease activity than the original strains were bred. Among them, the spore number, protease, starch glucoamylase and lipase activity of one strain were significantly higher than those of the original strain. The three enzymes were 16839,843,252 energy units / dry song grams. The mutagenic strains of polyacrylamide gel electrophoresis of amylase isozyme, esterase isozyme study found that the isozyme zymogram mutants than the original strain has changed.