摘要
从酒曲中筛选得到1株产耐酸性α-淀粉酶的菌株,经26S rDNA鉴定为小孢根霉(Rhizopus microsporus var)。通过单因素试验和响应面分析法对该菌株的培养基组分进行优化,得到最佳的培养基组成为加水量11.156mL,麸皮与豆饼比4.145∶1,MgCl20.0772%。在此条件下培养,酶活达到259.902 U/g干物质。
A strain producing acid-resistant α-amylase was screened from distiller＇s yeast. It was identified as Rhizopus microsporus var by 26S rDNA. Single-factor experiment and response surface analysis were used to optimize the composition of culture medium. The optimal compositions of culture medium were as followed： water content 11.156ml, the proportion of bran to bean cake 4.145, MgCl2 0.0772%. Under these condition, average activity of enzyme finally reached 259.902 U/g dry substance.
出处
《中国酿造》
CAS
北大核心
2010年第4期85-88,共4页
China Brewing
关键词
耐酸性Α-淀粉酶
小孢根霉
固态发酵
响应面分析法
acid-resistant α-amylase
Rhizopus microsporus vat
, solid-state fermentation
response surface analysis
作者简介
莫新迎（1983-），女，硕士研究生，研究方向为糖品物生物学的代谢与调控；
郭继强，教授，通讯作者。
