| 米曲霉Y6产中性蛋白酶和内切葡聚糖酶的研究 |
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| 引用本文： | 周雄川,李冬生,陈雄,王志.米曲霉Y6产中性蛋白酶和内切葡聚糖酶的研究[J].中国酿造,2013,32(10):35-39. |
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| 作者姓名： | 周雄川 李冬生 陈雄 王志 |
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| 作者单位： | 湖北工业大学 生物工程学院，发酵工程教育部重点实验室，工业发酵湖北省协同创新中心，湖北 武汉 430068 |
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| 基金项目： | 湖北省自然科学基金重点项目（No.2012FFA058）;武汉市重点科技攻关项目（No.201220822278-1） |
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| 摘 要： | 以提高中性蛋白酶和内切葡聚糖酶酶活为目的，优化了米曲霉Y6的制曲工艺。在单因素的试验基础上，采用正交试验优化的米曲霉Y6中性蛋白酶的最佳制曲工艺参数为温度30℃，接种量1.0×107个孢子/g干基，培养时间42h，含水量80%，其酶活达到3637U/g；内切葡聚糖酶的最佳制曲工艺参数为温度为30℃，接种量0.25×107个孢子/g干基，培养时间48h，含水量100%，其酶活达到810U/g。
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| 关 键 词： | 米曲霉 制曲工艺 中性蛋白酶 内切葡聚糖酶 |
Production of neutral protease and endoglucanase by Aspergillus oryzae Y6 |
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| ZHOU Xiongchuan,LI Dongsheng,CHEN Xiong,WANG Zhi.Production of neutral protease and endoglucanase by Aspergillus oryzae Y6[J].China Brewing,2013,32(10):35-39. |
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| Authors: | ZHOU Xiongchuan LI Dongsheng CHEN Xiong WANG Zhi |
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| Affiliation: | Key Laboratory Fermentation Engineering Ministry of Education, Hubei Provincial Cooperative Innovation Center of
Industrial Fermentation, College of Bioengineering, Hubei University of Technology, Wuhan 430068, China |
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| Abstract: | Abstaet： Optimization of koji-making technology by Aspergillus oryzae Y6 was studied to enhance the activity of neutral protease and endoglucanase. Based on single factor experiments and L9（34） orthogonal test, the optimal koji-making conditions for neutral protease production were as followed： fermentation temperature 30℃, inoculum 1.0×10^7cfu/g, culture time 42h and the moisture 80%. Under such conditions, the enzyme activity reached 3637U/g. The optimal koji-making conditions for endoglucanase production were as followed： fermentation temperature 30℃, inoculum 0.25×10^7cfu/g, culture time 48h and the moisture 100%. Under the optimal conditions, the enzyme activity reached 810U/g. |
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| Keywords: | Aspergillus oryzae koji-making technology neutral protease endoglucanase |
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