营养和非营养复合型酶制剂菌株的选育及在酱油和食醋酿造中的应用  

Strain screening on production of nutritional or non-nutritional complex enzymes and its application in soy sauce or vinegar brewage

作　　者：施安辉[1] 杨立华[2] 施亚林 孟祥春 陈健 

机构地区：[1]山东大学微生物技术国家重点实验室,山东济南250100 [2]山东宝来利来生物工程股份有限公司,山东泰安271000 [3]济南市海润生物工程有限公司,山东济南250302

出　　处：《中国酿造》2008年第1期9-13,共5页China Brewing

摘　　要：黑曲霉(Aspergillusniger van tieghem)是黑曲霉群中具有重要应用前景的菌株。而黑曲霉1号是诱变黑曲霉6号得到的1株产纤维素酶、蛋白酶、淀粉酶、木聚糖酶、β-葡聚糖酶等酶活较高的菌株。对黑曲霉1号的一般生物学特性及培养特征进行了研究,并对其主要酶系——蛋白酶、淀粉酶、纤维素酶、木聚糖酶、β-葡聚糖酶和果胶酶进行了酶系分析、活性测定和最佳产酶条件的分析,为酱油和食醋酿造的应用实验打下了基础。Aspergillus niger van tieghem is a splendid species for future application compared with other A. niger strains. A. niger No. 1, mutated from A. nigerNo. 6, could produce cellulase, protease, amylase, xylanase and β-dextranase at high activity level. The biological and culture characteristics of A. niger No, 1 was studied. Besides, the main enzyme systems in A. nigerNo, l, including protease, amylase, cellulase, xylanase, β-dextranase and pectinase, were investigated as well as the determination of enzyme activity and optimal enzyme production conditions. This study established a basic foundation for A. niger application in soy sauce or vinegar industry.

关 键 词：黑曲霉 酶系分析 产酶条件 应用 

分 类 号：Q93-3[生物学—微生物学] TS264.2[轻工技术与工程—发酵工程]