沪酿3.042米曲霉的纯化复壮  

The purification and rejuvenation of Shanghai brew 3.042 aspergillus oryzae

作　　者：孟颢华 

机构地区：[1]湖北省随州市第二职业中学生物教研组,湖北随州441300

出　　处：《中国调味品》2001年第7期7-9,共3页China Condiment

摘　　要：本文报告了酱油生产的主要菌种沪酿３．０４２米曲霉的纯化复壮的方法，并对复壮的新菌株、退化菌株、原始菌株的酶活力、孢子数、生长速度等进行了比绞，结果表明经纯化复壮筛选出的菌株其上述三项指标接近甚至超过原始菌株。In this paper, it was reported that method of purification and renovation on Aspergillus oryzae Shanghai Brewing 3.042 which is the main strain of soy production. Enzymatic activity, spore output and growth rate about renovated strain, devolution strain and original strain were compared respectively.The re- sults indicated that the strain selected by purified and renovated was better than original strain in the three aspect above.

关 键 词：沪酿3.042米曲霉 纯化复壮 酱油 菌种 

分 类 号：TS264.21[轻工技术与工程—发酵工程]