影响菌丝生长及淀粉酶活性的因素研究  

Study on the Factors Affecting Hyphal Growth and Amylase Activity

作　　者：衣海龙[1] YI Hailong(Heilongjiang land reclamation technology of vacational college,Harbin 150431,Heilongjiang,China)

机构地区：[1]黑龙江农垦科技职业学院,黑龙江省哈尔滨150431

出　　处：《酿酒》2020年第3期93-95,共3页Liquor Making

摘　　要：实验对影响真菌菌丝生长的因素进行了研究。结果表明:菌丝体生长最佳培养基为:以淀粉作为碳源、以蛋白胨作为氮源、最佳培养为3天。通过离心方法提取淀粉酶,采用分光光度计法测定淀粉酶的活性。结果表明,在T=50℃,pH=5.6淀粉酶的活性最高。In this experiment,the factors affecting the growth and response of fungal hyphal were studied.The results showed that the best culture medium was starch as carbon source and peptone as nitrogen source for 3 days.Amylase was extracted by centrifugation and the activity of amylase was determined by spectrophotometry.The results showed that the activity of pH=5.6 amylase was the highest at T≤50℃.

关 键 词：淀粉酶 活性 生长量 PH 温度 

分 类 号：TS201.2[轻工技术与工程—食品科学]