银杏叶对米曲霉3.042菌生长和蛋白酶活力的影响  

The Effect of Gingkgo Leaves on Growth and Protease Activity of Aspergillus oryzae 3.042

作　　者：林剑[1] 郑舒文[1] 林忠华[1] 

机构地区：[1]山东烟台大学生物工程系,264005

出　　处：《中国酿造》2002年第6期25-27,共3页China Brewing

摘　　要：该文研究了米曲霉3.042菌在固体培养过程中添加银杏叶对该菌的生长(孢子的形成) 和蛋白酶活力的影响。研究结果表明,银杏叶对于米曲霉3.042菌生长过程中孢子的形成存在明显的抑制作用,而且随着银杏叶添加量的增加,其抑制作用越来越强烈,但对于蛋白酶的生成影响很小。In this paper, growth and protease activity of A.oryzae 3.042 was studied in the condition of medium with the Gingkgo leaves during solid-state culture. The results showed that the gingkgo leaves have obvious inhibition against the spore formation of A.oryzae 3.042, while there was little effect on the production of protease.

关 键 词：酱油用种曲 固体培养 添加量 银杏叶 米曲霉3.042菌 生长 蛋白酶活力 

分 类 号：TS264.21[轻工技术与工程—发酵工程]