郫县豆瓣高酶活米曲霉选育鉴定及复合菌制曲改善酶系组成研究——郫县豆瓣高酶活米曲霉的选育鉴定  

Pixian soybean paste high enzyme activity and the breeding of Aspergillus oryzae identification

作　　者：李峰[1] 赵萍[1] 周昌豹[1] 宋萍[1] 张蓓蓓[1] 

机构地区：[1]四川省食品发酵工业研究设计院,四川成都611130

出　　处：《中国酿造》2012年第12期27-29,共3页China Brewing

摘　　要：从郫县豆瓣生产过程中采取样品进行分离筛选,以中性蛋白酶、酸性蛋白酶和淀粉酶为标准,筛选出高酶活菌株ddQ-125和jcQ-93,通过菌落形态观察和ITS序列分析,鉴定菌株ddQ-125和jcQ-93为米曲霉。Isolation and screening samples taken from Pixian watercress production process, using neutral protease, acid protease and amylase as the standard. Strains ddQ,125 and jcQ-93 were screening out with high enzyme activity, and they were identified as Aspergillus oryzae by colony mor- phology and ITS sequence analysis.

关 键 词：郫县豆瓣 酶活 ITS 鉴定 

分 类 号：TS264.2[轻工技术与工程—发酵工程]