详细信息
复方发酵促进剂对米曲霉沪酿3.042生物活性的影响
Compound fermentation accelerant's influence on the biological activity of Aspergillus oryzae Shanghai blewed 3.042
文献类型:期刊文献
中文题名:复方发酵促进剂对米曲霉沪酿3.042生物活性的影响
英文题名:Compound fermentation accelerant's influence on the biological activity of Aspergillus oryzae Shanghai blewed 3.042
作者:叶磊[1];何立千[1];赵和[1]
第一作者:叶磊
机构:[1]北京联合大学职业技术师范学院应用生物技术系
第一机构:北京联合大学师范学院
年份:2002
期号:7
起止页码:9-12
中文期刊名:中国调味品
外文期刊名:Chinese Condiment
收录:CSTPCD;;北大核心:【北大核心2000】;
基金:北京市教委课题支持
语种:中文
中文关键词:复方发酵促进剂;米曲霉沪酿3.042;生在性;蛋白酶;酱油
外文关键词:compound fermentation accelerant; Aspergillus oryzae Shanghai brewed 3.042;proteinase
摘要:就复方发酵促进剂对米曲霉沪酿 3 0 4 2生物活性的影响进行了研究 ,结果表明该促进剂可明显提高米曲霉产蛋白酶的能力 ,最佳添加浓度为 4~ 6× 1 0 - 5 g g培养基时 ,可促进米曲霉生长、繁殖 ,使沪酿 3 0 4 2的蛋白酶产量增加 2 0 %左右 ;该促进剂还具有保护主酶活性等多重功效。
This paper summarizes the studies about the effects of compound fermentation accelerant on biological activity of Aspergillus oryzae Shanghai brewed 3 042 It is reported that the accelerant can increase the proteinase yield of Aspergillus by about 20% when its premium adding density reaches4~6×10 -5 g/g in the medium;Meanwhile,the accelerant has variors positive functions, such as promoting Aspergillus to grow and reproduce,keeping the activity of main enzyme,etc
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