酸水解麸皮对斜卧青霉产纤维素酶的影响  

Effect of Acid-hydrolyzed Wheat Bran on Cellulase Production of Penicillium decumbens

作　　者：徐海[1] 钱卫[1] 朱明田[1] 蔡春萍 高培基[1] 

机构地区：[1]山东大学微生物技术国家重点试验室,微生物研究所济南250100

出　　处：《食品与发酵工业》1997年第1期15-17,共3页Food and Fermentation Industries

摘　　要：通过对麸皮进行各种条件的酸水解试验，发现经酸水解的麸皮对发酵产纤维素酶有不同程度的提高，而且酶活与糖含量有一定的相关性。The effect of Acid-hydrolyzed wheat bran that is a important raw materialof fermentation on cellulase production was studied. The result showed that the cellulase pro-duction could be improved by using Acid-hydrolyzed wheat brandifferent in accordance withdifferent condition. Further,the enzyme activity was surely relevant to sugars.

关 键 词：麸皮 纤维素酶 酸水解 诱导 酶制剂 

分 类 号：TQ925[轻工技术与工程—发酵工程]