摘要
对米曲霉的制曲条件进行优化,研究了装量、翻曲、接种量、培养温度、时间对酶活的影响。结果表明,米曲霉制曲的最佳条件为:装量为30g(干料)、接种量为4%、温度35℃、培养78h,其间间隔24h进行翻曲。在此培养条件下,米曲酶的糖化力可达到5205.23u/g,液化力可达到250u/g。
The starter-making conditions of aspergillus oryza were optimized and the effects of materials filling quantity, starter turnover, inoculation quantity, culture temperature, and culture time on enzyme activity were studied. The results indicated that the optimum starter-making conditions were as follows： filling quantity as 30 g （dry materials）, 4 % inoculation quantity, culture temperature at 35 ℃, 78 h culture time, and starter turnover at intervals of 24 h. Under the above conditions, the saccharifying power and the liquefying power of aspergillus enzyme could reach up to 5205.23 u/g and 250 u/g respectively.
出处
《酿酒科技》
2009年第3期43-45,共3页
Liquor-Making Science & Technology
关键词
米曲霉
糖化力
液化力
制曲
aspergillus oryza
saccharifying power
liquefying power
starter-making
作者简介
谢善慈，女，研究方向：生态食品与生物技术。
