香魏蘑液体培养酶活性变化特点及固体培养抗菌性能的测定  

Activity Variation Characteristics of Xiangwei Mushroom's Enzyme by Liquid Culturing and the Determination of Xiangwei Mushroom's Anti-resistant by Solid Culturing

作　　者：马桂珍[1] 顾霞[1] 孙文博[1] 程敏[1] 暴增海[1] 

机构地区：[1]淮海工学院食品工程学院,江苏连云港222005

出　　处：《北方园艺》2010年第21期199-201,共3页Northern Horticulture

基　　金：农业部都市农业(南方)重点试验室开放基金资助项目(09UA001);淮海工学院大学生实验室创新基金资助项目

摘　　要：采用液体培养法,对香魏蘑纤维素酶、淀粉酶、氧化酶等几种相关酶的活性变化规律进行了研究。结果表明:淀粉酶活性高峰出现最早(第5天),酶活性最高;纤维素酶的活性高峰随后出现(第7天);邻苯二酚氧化酶的活性高峰期到来更晚(第10天);同时采用固体培养法测定了香魏蘑和几种常见霉菌的作用,表明香魏蘑具有一定的抗耐特性。The activity variation of Xiangwei mushroom＇s cellulase,amylase,oxidase and other related enzymes by liquid culturing were studied,the results showed that the activity of amylase peaked first（on the 5th day）,the cellulase activity peaked followed（on the 7th day）, with the highest activity while the activity of catechol oxidase peaked later（on the 10th day）.Besides,we teated the effects of Xiangwei mushroom and some common sorts of molds by solid culturing and found that Xiangwei mushroom had anti-resistant characteristics.

关 键 词：香魏蘑 纤维素酶 淀粉酶 氧化酶 活性 

分 类 号：S646.19[农业科学—蔬菜学]