摘要
报道从啤酒厂的废啤酒酵母制备甘露聚糖后所剩残余物作为微生物生长的营养基质，利用枯草杆菌液体摇瓶发酵生产α－淀粉酶，此研究为综合利用食品与发酵工业废物以及保护环境开辟了一条途径。
Production of α-amylase from beer yeast dregs was studied. Beer yeast dregs which came from discarded beer yeast after being extracted mannan was used as raw material for production of α-amylase by liquid state fermentation of Bacillus subtitis.The optimum culcure media for fermentation consisted of 6% wheat bran,4% beer yeast dregs. The broth exhibited maximum α-amylase activity at 37℃for 72 hr in shaking flask.Improved aeration could increase enzyme production.
出处
《安徽大学学报（自然科学版）》
CAS
1999年第2期94-98,共5页
Journal of Anhui University(Natural Science Edition)
