摘要
从华根霉 (RhizopuschinensisY92 )发酵液中通过离子交换色谱和凝胶过滤色谱分离纯化获得一种耐酸性木聚糖酶R ,将它和另外 2种耐酸性木聚糖酶 :米曲霉 (AspergillusoryzaeRIB12 8)木聚糖酶B和白曲菌 (AspergilluskawachiiIFO43 0 8)木聚糖酶C分别应用于清酒酿造中 ,结果表明 ,木聚糖酶B可以促进米细胞的溶解 ,对于原料米的利用率有明显的提高 。
Xylanase R was purified by ion exchange chromatography and gel filtration chromatography from Rhizopus chinensis Y92 Three acid stable xylanases (xylanase B from Aspergillus oryzae RIB128, xylanase C from Aspergillus kawachii IFO4308 and xylanase R) were used in sake brewing separately The fermentation rate and alcohol yield of sake brewing could be improved by adding xylanase B
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2002年第1期27-30,共4页
Food and Fermentation Industries
关键词
木聚糖酶
华根霉
米曲霉
白曲菌
清酒
酿造
xylanase, Rhizopus chinensis, Aspergillus oryzae, Aspergillus kawachii, sake
