酱油固态发酵生产中黑曲霉产酶条件的优化研究  

Optimal research on producing enzyme condition of aspergillus niger in soy sauce solid-state fermentation

作　　者：姚菁华[1] 肖雷[1] 王璐璐[1] 

机构地区：[1]中国矿业大学化工学院,江苏徐州221008

出　　处：《中国调味品》2009年第3期72-75,共4页China Condiment

基　　金：徐州市科技发展基金(XJ07056)

摘　　要：通过对黑曲霉AS3.350培养条件(培养基的配比、加水比、培养温度)的研究,得到黑曲霉AS3.350的最佳生长条件和最佳产酶条件:黑曲霉在30℃、麸皮∶豆粕为5∶5、加水6份、培养72 h的生长和产酶情况综合较好。The fungal strain Aspergillus niger 3. 350 is capable of producing acid protease and glueoamylase that can be used in koji-making process. Its optimal contions of growth and culture medium for enzyme secretion by solid-state fermentation was wheat bran： soybean meal is 5 - 5,water：6,when the cultivating condition was 20 g medium in 250 mL flask, incubation temperature 30 ℃ for 72 hours.

关 键 词：黑曲霉 糖化酶 蛋白酶 优化 

分 类 号：TS264.21[轻工技术与工程—发酵工程]