摘要
对作者所在实验室保藏的高产果胶酶的粥化酶产生菌株A.niger537进行发酵营养和培养条件的优化,确定优化的工艺条件,果胶酶、纤维素酶、木聚糖酶、蛋白酶和糖化酶的干曲酶活分别达到4 973,199.8,4 993.3,26 636.7,3 170μ/g.同时对浸提条件及浓缩酶液的制备进行了考察.
The optimal nutrition and culture conditions of Aspergillus niger strain 537 were studied. The solid koji activity of pectinase, CMCase, xylanase,glucoamylase and proteinase were 4 973.6, 199.8,4 993.3, 3 170.0,26 636.7 U/g, respectively. The extracting conditions of the fermented broth was also studied.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2005年第4期61-65,共5页
Journal of Food Science and Biotechnology
关键词
粥化酶
果胶酶
优化
浸提
浓缩
macerating enzymes
pectinase
optimize
extracting
condense
