摘要
通过添加不同浓度的植酸于黄曲霉菌(Aspergillusflavus)02-6-58培养基中,于不同生长时间、不同添加方式测定黄曲霉菌糖化酶活力,研究植酸对黄曲霉菌糖化酶活力的影响。结果表明:(1)加入植酸后其糖化酶活力均有很大提高。其最佳作用浓度范围是0.20%～0.25%,最大可提高44.32%;(2)在黄曲霉菌生长麸曲中添加植酸比在连续培养3代的斜面培养基中加入植酸糖化酶活力提高幅度更大;(3)比较黄曲霉菌生长曲线及产酶曲线,加入植酸后,其对数生长期提前3～4h,平衡期延长,从而提前进入产酶高峰期。
Different concentrations of phytic acid(PA)were added to Aspergillus flavus02-6-58medium,it's activity of glucoamylase were determined at different cultivated times and in different adding types.The effects of PA on Aspergillus flavus's activity of glu-coamylase were studied.The results were follows :(1)Aspergillus flavus's activity of glucoamylase had risen obviously after PA were added into medium.It's optimum concentration was0.20%～0.25%,which could improve44.32%.(2)By adding PA,the activity of glucoamylase raised higher in bran more than in three continuous cultivation medium.(3)Compared Aspergillus flavus growth curve and producing enzyme curve with no adding PA,it's exponential phase advanced3～4hour and balanced growth phase prolonged,so the peak of enzyme is ahead of control.
出处
《酿酒科技》
2003年第6期33-34,37,共3页
Liquor-Making Science & Technology
关键词
植酸
黄曲霉菌
糖化酶活力
酿酒
Phytic Acid(PA)
Aspergillus flavus
activity of glucoamylase
