泡盛曲霉AS 2437菌株的酶系分析  

Study on enzyme system of Aspergillus awamori AS 2437

作　　者：龚霄[1] 江均平[2] 贺稚非[1] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]中国农业科学院农产品加工研究所,北京100193

出　　处：《食品工业科技》2009年第1期144-146,共3页Science and Technology of Food Industry

基　　金：北京市自然科学基金资助项目(5083025);中国农业科学院杰出人才资助项目

摘　　要：泡盛曲霉(Asp.awamori)是曲霉属中具有重要应用前景的菌株之一,利用该菌可以制备多种酶制剂。本实验对泡盛曲霉AS2437菌株酶系组成进行了分析。用不同原料进行液体发酵,麸皮产酶水平最高、豆皮次之,米糠最低;麸皮培养基发酵液中木聚糖酶、纤维素酶和淀粉酶的酶活力分别达到25.35、0.64、29.97U/mL,粗蛋白含量169.00μg/mL;在培养基中添加葡萄糖,三种酶的产量均有不同程度的降低。The enzyme system of Asp. awamori AS 2437 was analyzed.This strain produced highest activities with bran as only carbon source,25.35U/mL of xylanase,0.64U/mL of cellulase and 29.97U/mL of a-amylase per milliliter of broth was obtained,the crude protein was 169.00μg/mL. Addition of 1% glucose to the media inhibited the production of these enzymes.

关 键 词：泡盛曲霉 木聚糖酶 纤维素酶 淀粉酶 

分 类 号：TS201.3[轻工技术与工程—食品科学]