摘要
反复纯化培养自然发酵的粟米酱中分离的野生丝状真菌,经形态学鉴定,确认其为米曲霉菌群的米曲霉菌。用福林—酚法测定其蛋白酶活力,并确定活力最高的菌株。实验表明选育优良的米曲霉菌株不仅要考察菌株的蛋白酶活力,也要考虑菌株孢子的比生长速率。
Wild filamentous fungi obtained from natural fermented millet catsup were identified as Aspergillus oryzae by morphology after purifying iteratively. The Folin method was used to measure the activity ofproteases and find out the most active strain. The result showed that the activity ofprotease should be concerned, as well as the specific growth rate of spores when selecting and breeding the excellent strains.
出处
《中国酿造》
CAS
北大核心
2006年第1期30-34,共5页
China Brewing
基金
吉林大学归国留学人员科研启动项目(420010306034)
关键词
粟米酱
米曲霉菌
分离
筛选
鉴定
millet catsup
Aspergillus oryzae
isolation
screening
identification
作者简介
周长海（1965-），男，吉林长春人，留日博士，副教授，从事发酵工程及仿生学科研教学工作。
