淀粉降解圈与酶活力相关性研究  

Correlation of starch hydrolyzing circle and amylase activity

作　　者：曾东方[1] 陈玢[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：《中国酿造》2011年第9期132-134,共3页China Brewing

摘　　要：研究了淀粉降解圈与酶活力的相关性,分离淀粉酶产生菌香菇(Lentinula edodes)、平菇(Pleurotus ostreatus)和酒曲根霉(Rhizopus sp.)以及土壤细菌、放线菌、真菌计33个供试菌种(株),用碘-淀粉比色法测定淀粉平板上的水解圈的相对大小,以3,5-二硝基水杨酸法测定发酵液的淀粉酶活力。淀粉水解圈前10名供试菌种(株)种类、排列顺序,和水杨酸法测定的发酵液淀粉酶活力结果出入较大。经SPSS16.0统计软件进行直线回归分析,发现前后2阶段实验关于酶活力强弱的结果线性相关不显著。以水解圈指标筛选的淀粉酶产生菌,发酵时不一定表现出预期的淀粉酶活力。Correlation of starch hydrolysis circle and amylase activity was studied. Up to 33 amylase-producing strains including Lentinula edodes, Pleurotus ostreatus, Rhizopus sp., other bacteria or fungi fi＇om soil were collected or isolated. Amylase activities of those strains were measured by diameter of hydrolysis circle and by colorimetry using 3,5-dinitrosalicylic acid （DNS）, respectively. The results of two experimental methods differed obviously and no significant linear correlation was found. Amylase-producing strains selected by starch hydrolysis circle did not show expected enzyme activity during fermentation.

关 键 词：淀粉酶产生菌 发酵生产 菌种选育 酶活力测定 

分 类 号：TS201.2[轻工技术与工程—食品科学]