摘要
米曲霉能分泌植酸酶，如制曲中添加一定量植酸，经植酸酶降解产生肌醇和磷酸，肌醇激活酶系，从而提高米曲霉的酶活力。
The phytase could be secreted by Aspergillus oryzae.If phytic acid is added in the koji-making,the phytase can resolves phytic acid into inositol and phosphate.Inositol activates the enzymes so as to increase the activity of the enzyme of Aspergillus oryzae.
出处
《酿酒科技》
1999年第5期70-70,共1页
Liquor-Making Science & Technology
关键词
制曲
植酸
米曲霉
酶活力
机理
活力
phytic acid
aspergillus oryzae
activity of enzyme
mechanism
