诱导激活剂对不同曲霉菌株淀粉酶组分的激活作用  

Activating effect of inducing activator on amylase components of different Aspergillus strains

作　　者：张贺迎[1] 徐新霞[2] 任磊[2] 武金霞[2] 

机构地区：[1]河北大学生物技术研究中心,河北保定071002 [2]河北大学生命科学院,河北保定071002

出　　处：《中国酿造》2013年第6期136-137,共2页China Brewing

摘　　要：以活性电泳比较了不同酱油生产菌株的淀粉酶组分,研究了激活酿造时淀粉酶组分表达及活性的变化。结果表明,不同菌株淀粉酶组分数量各不相同,其中黑曲霉沪酿3350、黑曲霉3.324、米曲霉3.362和米曲霉HL均含有4个淀粉酶组分,而米曲霉3.042和米曲霉3042KG含有3个淀粉酶组分,米曲霉ZH含有2个淀粉酶组分。经诱导激活剂作用后,所有菌株的淀粉酶总活力提高,5株米曲霉的激活作用明显,米曲霉3.042的淀粉酶总活力提高15.55%。The amylase components of different soysauce producing Aspergillus strains and the changes of the expression and activity of amylase components in activating brewing were studied using active electrophoresis.The results showed that different strains processed different number amylase components.Asp.niger 3350 had seven amylase components,as well as Asp.niger 3.324 and Asp.oryzae HL.Asp.oryzae 3042 had three amylase components,both Asp.oryzae ZH and Asp.oryzae 3042KG had two amylase components.After the activating,the total amylase activity of all the strains were enhanced,five Asp.oryzae strains were activated markedly,the total amylase activity of Asp.oryzae 3042 were enhanced 15.55% higher than the original.

关 键 词：激活酿造 诱导激活剂 曲霉 淀粉酶 

分 类 号：Q556.2[生物学—生物化学]