高温α-淀粉酶产生菌的筛选及酶学性质研究  

Screening of a Thermostable α-amylase-producing Strain and Its Zymologic Properties

作　　者：朱何东[1] 陈远钊[1] 常峰[1] 吴飞[1] 胡承[1] 王忠彦[1] 

机构地区：[1]四川大学生命科学学院生物资源和生态环境教育部重点实验室,四川成都610064

出　　处：《酿酒科技》2006年第5期30-32,共3页Liquor-Making Science & Technology

摘　　要：从酒厂高温曲中筛选到一株产高温α-淀粉酶的野生菌株,经初步鉴定为链霉菌,命名为Streptomyces sp.1109。在45℃条件下,该菌株固体发酵产酶活力达到169.13 u/g。通过酶学性质研究,该酶反应最适温度为85℃,最适pH为6.5,具有较高的热稳定性。A thermostable a-amylase-producing strain was screened fiom high-temperature distilled yeast, which was identified as streptomycete and named Streptomyces sp, 1109. The activity of α-amylase produced by the strain was 169.13 u/g under solid state fermentation at 45℃. The characteristics of the α-amylase were also studied. The enzyme was thermostable and its optimum temperature and pH were at 85℃ and as 6.5 respectively.

关 键 词：微生物 高温Α-淀粉酶 筛选 酶学性质 

分 类 号：TS201.3[轻工技术与工程—食品科学]