DNS法对食用菌发酵液淀粉酶活力的测定  

Amylase Activity Determination of Edible Fungi by DNS

作　　者：曾东方[1] 杨帆[1] 聂欢欢[1] 

机构地区：[1]武汉工程大学真菌生理学实验室,湖北武汉430074

出　　处：《现代农业科技》2011年第11期16-16,18,共2页Modern Agricultural Science and Technology

摘　　要：选取广泛栽培的著名食用菌香菇、平菇和姬菇菌丝体为研究菌种,采用3,5-二硝基水杨酸（DNS）比色法检测供试食用菌的淀粉酶产生能力。以2%可溶性淀粉为唯一碳源的查氏液体培养基诱导发酵,供试食用菌产生的淀粉酶活力在1.513~3.417 U/mL,为食用菌工业发酵菌种的选育提供了参考依据和分析方法。Enzyme energy of amylase from edible fungi was determinated based on 3,5-dinitryl-salicyle（DNS）.Taking czapek as induction medtum in whith the only carbon source was 2% soluble starch,and amylase energy ranged from 1.513 to 3.417 U/mL among Lentinula edodes,Pleurotus ostreatus,Pleurotus cornucopiae,so as to put forward a reference and analysis method for the edible fungistrain selection.

关 键 词：食用菌 发酵液 DNS法 淀粉酶 活力测定 

分 类 号：Q935[生物学—微生物学] Q556