黄瓜尖孢镰刀菌发酵过程中β-D-葡萄糖苷酶活性的变化  

CHANGES OF β- D - GLUCOSIDASE ACTIVITY DURING FERMENTING OF CUCUMBER FUSARIUM OXYSPORUM

作　　者：车建美[1] 刘波[1] 朱育菁[1] 蓝江林[1] 肖荣凤[1] 葛慈斌[1] 郑雪芳[1] 

机构地区：[1]福建省农科院生物技术研究所生物农药研究中心,福建福州350003

出　　处：《武夷科学》2006年第1期165-168,共4页Wuyi Science Journal

基　　金：国家863计划项目(2002AA244031-2);福建省科技厅重大项目(2000Z031);福建省计委项目(阁计农经[2002]48号)。

摘　　要：以对硝基苯酚-光密度为标准曲线,测定了黄瓜尖孢镰刀菌发酵过程中的β-D-葡萄糖苷酶活性的变化。试验结果表明,培养的第7 d开始β-D-葡萄糖苷酶活性骤然升高,达到43．875 U／mL,在培养的第8 d时,β-D-葡萄糖苷酶活性达到最高值55．0 U／mL,随后,β-D-葡萄糖苷酶活性呈现忽高忽低的不规则变化(9 d-11 d),到培养的第12 d时开始呈现逐渐下降的稳定变化,从44．438 U／mL降至18．875 U／mL。Changes of β - D - glucosidase activity during fermenting of cucumber Fusarium oxysporurn were tested according to the standard curve of p - nitrophenol and 013400 absorbance in this experiment. The results showed that the β - D - glucosidase activity increased immediately on the seventh day during the fermenting and reached to 43. 875 U/mL. On the eighth clay, the β - D - glucosidase activity reached to 55.0 U/mL and then it became irregularly until the twelfth day.

关 键 词：黄瓜 尖孢镰刀菌 β—D-葡萄糖苷酶 

分 类 号：Q936[生物学—微生物学]