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| 紫红曲霉发酵大米淀粉糖化酶的制备 | |
| 引用本文： | 魏明英,邬应龙,杨性民.紫红曲霉发酵大米淀粉糖化酶的制备[J].粮油食品科技,2005,13(5):7-9. |
| 作者姓名： | 魏明英 邬应龙 杨性民 |
| 作者单位： | 1. 四川农业大学,四川,雅安,625014 2. 四川农业大学,四川,雅安,625014;浙江大学,食品科学与营养系,浙江,杭州,310029 3. 浙江万里学院,宁波市农产品加工技术重点实验室,浙江,宁波,315100 |
| 摘 要： | 对紫红曲霉液体发酵生产糖化酶的大米淀粉培养基进行优化,研究了NaNO3、大米淀粉、KH2PO4浓度对紫色红曲霉产糖化酶的影响,通过三因素实验确立了产糖化酶培养基三种主要成分的最优条件：NaNO3 0.6g/100mL,大米淀粉3g/100L,KH2PO4 0.5g/100mL.在250mL三角瓶装50mL培养基,接种量4%,培养时间120h,在上述条件下生物量干重0.3392g,发酵液糖化酶活166.95U/mL,比初始条件下高出2.4倍. |
| 关 键 词： | 紫红曲霉 糖化酶 液体发酵 培养基优化 |
| 文章编号： | 1007-7561(2005)05-07-03 |
| 修稿时间： | 2003年12月31 |
The optimization of rice starch medium for glucoamylase production by monascs purpureus fermentation |
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| WEI Ming-ying,WU Ying-long,YANG Xing-ming.The optimization of rice starch medium for glucoamylase production by monascs purpureus fermentation[J].Science and Technology of Cereals,Oils and Foods,2005,13(5):7-9. | |
| Authors: | WEI Ming-ying WU Ying-long YANG Xing-ming |
| Affiliation: | WEI Ming-ying~1,WU Ying-long~ |
| Abstract: | The effect of the three main components of rice starch medium-sodium nitrate, rice starch and KH_2PO_4 on monascs purpureus to produce glucoamylase was studied in this paper. It was concluded that when the concentration of NaNO_3, rice starch, and KH_2PO_4 was (0.6g/100mL), 3g/100L, (0.5g/100mL) respectively, the glucoamylase activity was the best. The optimized conditions were as follows:culture volume 50mL in 250 flask, inoculated volume 4%,for 120h, under this condition, the glucoamylase activity was (166.95U/mL),which was 2.4 times that under original conditions. |
| Keywords: | monascs purpureus glucoamylase liquid state fermentation medium optimization |
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