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刊物期号: 200511

霉菌液态培养产酯化酶规律研究

作者: 潘运国,陈义伦,张 策,王 勇

地址:山东农业大学食品科学与工程学院,山东 泰安  邮编:271018
摘要 以根霉和红曲霉为实验菌种,采用液态发酵方法研究了不同菌种、碳氮比、碳源、氮源、发酵培养基浓度对产酯化酶活性的影响。结果表明,根霉比红曲霉更适合作为液态发酵菌种生产酯化酶,根霉液态培养的最适碳氮源比为5,最佳氮源为黄豆粉与蛋白胨的混合物,培养基浓度以5 %较好,发酵周期72 h,培养至36 h时产酶活性最高,适当添加底物如橄榄油可提高产酶量。
关键词 微生物; 霉菌; 酯化酶; 液态培养
中图分类号: TS261.1;TQ920.1;Q55 文献标识码: A 文章编号: 1001-9286(2005)11-0035-03

英文标题: Study on the Production Rules of Esterified Enzyme by Mould Liquid Culture

英文作者: PAN Yun-guo, CHEN Yi-lun, ZHANG Ce and WANG Yong

英文地址: College of Food Science and Engineering, Shandong Agricultural University, Tai′an, Shandong 271018, China

英文摘要 Rhizopus and monascus were used as the experimental bacteria. The research on the effects of different bacteria species, inoculums, the ratio of carbon and nitrogen source, nitrogen source, carbon source, the concentration of fermenting culture medium on the activities of produced esterified enzyme were carried out, and the results indicated the following: rhizopus is more suitable for producing esterified enzyme by liquid fermentation technique, the optimal ratio of carbon and nitrogen source was 5, the best nitrogen source was the mixture of soybean powder and albumen peptone, the best concentration of culture medium was 5 %, the activities of the produced enzyme reached highest after 36 h culture, and the proper addition of bottom substance such as olive could effectively increase the output of esterified enzyme. (Tran. by YUE Yang)
英文关键词 microbe; mould; esterified enzyme; liquid culture
      

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