白酒酿造中放线菌的产酶能力研究  

Research of Actinomycetes Enzyme Production Capacity in the Liquor Brewing

作　　者：周敬波[1] 许雨欣 郭威[1] 张明春 熊小毛 方尚玲[1] 

机构地区：[1]湖北工业大学轻工学部生物工程学院工业发酵湖北省协同创新中心,湖北武汉430068 [2]华中师范大学第一附属中学,湖北武汉430223 [3]湖北白云边酒业股份有限公司,湖北松滋434200

出　　处：《酿酒》2015年第6期44-47,共4页Liquor Making

摘　　要：目前,白酒酿造相关微生物的研究主要集中在霉菌、酵母和细菌,而对于放线菌的研究还很少。对白酒酿造过程中的放线菌进行了产酶能力研究。通过水解圈初筛实验和酶活力测定,结果表明这些放线菌均具有一定的产淀粉酶和蛋白酶能力,糖化酶活力最高达775.53U/g干曲,蛋白酶活力最高达438.24U/g干曲。At present, the research about liquor making related microorganism mainly concentrated in molds,yeasts and bacteria, but there was few research for the actinomycetes. This paper was based on the study of actinomycetes from the process of liquor brewing enzyme production capacity. The results showed that these actinomycetes both have a certain ability of producing amylase and protease by hydrolyzed circle early screening experiment and the enzyme activity determination. Glucoamylase activity was up to 775.53 u/g dry medium. Protease activity was up to 438.24 u/g dry medium.

关 键 词：放线菌 糖化酶 蛋白酶 酶活力 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]