| 沪酿3．042米曲霉的纯化复壮 |
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| 引用本文： | 孟颢华.沪酿3．042米曲霉的纯化复壮[J].中国调味品,2001(7):7-9. |
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| 作者姓名： | 孟颢华 |
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| 作者单位： | 湖北省随州市第二职业中学生物教研组, |
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| 摘 要： | 本文报告了酱油生产的主要菌种沪酿3．042米曲霉的纯化复 的方法，并对复的新茵株，退化菌株，原始菌株的酶活力，孢子数，生长速度等进行了比较，结果表明，经纯化复壮筛选出的菌株其上述三项指标接近甚至超过原始菌株。
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| 关 键 词： | 沪酿3.042米曲霉 纯化复壮 酱油 菌种 |
| 文章编号： | 1000-9973(2001)07-0007-03 |
| 修稿时间： | 2000年10月18 |
The purification and rejuvenation of Shanghai brew 3.042 aspergillus oryzae |
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| Meng Jinghua.The purification and rejuvenation of Shanghai brew 3.042 aspergillus oryzae[J].China Condiment,2001(7):7-9. |
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| Authors: | Meng Jinghua |
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| Affiliation: | Meng Jinghua |
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| Abstract: | In this paper, it was reported that method of purification and renovation on Aspergillus oryzae Shanghai Brewing 3.042 which is the main strain of soy production. Enzymatic activity, spore output and growth rate about renovated strain, devolution strain and original strain were compared respectively.The re- sults indicated that the strain selected by purified and renovated was better than original strain in the three aspect above. |
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| Keywords: | Aspergillus oryzae Shanghai Brewing 3 042 purification and renovation |
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