日本黄曲霉1^#菌株与苏-16菌株性能的对比  

Performance Contrast of Japan Aspergillus Flavus No.1 Strain and Su-16 Strain

作　　者：杜士良 

机构地区：[1]浙江富阳市新登食用菌场,浙江富阳311404

出　　处：《酿酒科技》2004年第6期39-39,42,共2页Liquor-Making Science & Technology

摘　　要：将日本黄曲霉1#菌株与苏-16黄曲霉菌株进行了性能对比。结果表明,日本黄曲霉1#的糖化酶活力比苏-16低16.7%,液化力略高,但酸性蛋白酶活力是苏-16的4倍。为了有利于黄酒生产,建议用日本黄曲霉1#菌株代替苏-16菌株培养麦曲。(丹妮)Performance contrast of Japan aspergillus flavus No.1 strain and Su-16 strain was done in the research. And the results indicated that the saccharifying enzyme activity of Japan aspergillus flavus No.1 strain was 16.7 % lower than that of Su-16 strain, however,liquefying power was slightly stronger and acid protease activity was four times of Su-16 strain. It was suggested that Japan aspergillus flavus No.1 strain instead of Su-16 strain was applied in wheat yeast culture, which was more favorable for yellow rice wine production. (Tran. by YUE Yang)

关 键 词：微生物 黄曲霉 日本菌株 苏-16 糖化力 液化力 

分 类 号：TS261[轻工技术与工程—发酵工程]