酿酒酵母老化过程中酶活力变化研究  

Changes in enzyme activity during Saccharomyces Cerevisiae aging

作　　者：张利[1] 王硕[1] 刘宝祥[1] 姚继兵[1] 董亮[1] 赵长新[1] 

机构地区：[1]大连工业大学生物工程学院,大连116034

出　　处：《食品科技》2012年第7期5-9,共5页Food Science and Technology

摘　　要：通过不同代数为载体对酿酒酵母老化过程中酶活力进行测定,发现酶活力随着酵母老化出现明显的变化,为酵母老化程度的鉴定提供理论依据。经过多次实验得到结论:随着酵母老化程度的增加,蛋白酶活力逐渐升高,乳糖酶、α-淀粉酶、核酸酶的活力逐渐降低。The experiment with different generation Saccharomyces Cerevisiae aging, and find enzyme as its carrier to measure the enzyme activity during activity have significant changes during yeast aging, providing a theoretical basis on identifying yeast aging. After several experiments to prove： with the yeast aging increases, protease activity gradually increased, lactase, α-amylase, nuclease activity decreasing.

关 键 词：酿酒酵母 老化 蛋白酶 乳糖酶 Α-淀粉酶 核酸酶 

分 类 号：TS201.3[轻工技术与工程—食品科学]