| 激活剂对米曲霉孢子萌发率的影响 |
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| 引用本文： | 武金霞,程会欣,张贺迎.激活剂对米曲霉孢子萌发率的影响[J].中国调味品,2010,35(3). |
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| 作者姓名： | 武金霞 程会欣 张贺迎 |
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| 作者单位： | 1. 河北大学,生命科学学院,河北,保定,071000
2. 河北省生物工程技术研究中心,河北,保定,071002 |
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| 基金项目： | 太原古灯调味食品有限公司委托项目，河北省生物学强势特色学科资助 |
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| 摘 要： | 双菌种制曲可以弥补米曲霉分泌酶系的不足,但米曲霉和黑曲霉孢子萌发时间不一致的问题限制了双菌种制曲的实际应用。研究首先明确了在相同培养条件下黑曲霉和米曲霉孢子萌发的时间差,添加激活剂可以加快米曲霉的孢子萌发速度,激活剂的最佳浓度为0.4%。添加该浓度激活剂,在不同温度下培养米曲霉和黑曲霉的孢子,结果表明,38℃下培养4.5 h,能使米曲霉和黑曲霉的孢子萌发率基本达到一致,分别达到72%和73%。
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| 关 键 词： | 萌发率 激活剂 米曲霉 |
The influence of activating agent on spore germination rate of Aspergillus oryzae |
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| WU Jin-xia,CHENG Hui-xin,ZHANG He-ying.The influence of activating agent on spore germination rate of Aspergillus oryzae[J].China Condiment,2010,35(3). |
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| Authors: | WU Jin-xia CHENG Hui-xin ZHANG He-ying |
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| Affiliation: | WU Jin-xia1,CHENG Hui-xin1,ZHANG He-ying2 (1.College of Life Science Hebei University,Baoding 071000,China,2.Research Center of Bioengineering Technology Hebei Province,Baoding 071002,China) |
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| Abstract: | Two strains of koji-making can make up for the lack of enzymes from Aspergillus oryzae,but germination time of Aspergillus oryzae spore is different from that of Aspergillus niger,which limits the practical application of two strains of koji-making in soy sauce production.The spore germination time of Aspergillus niger and Aspergillus oryzae was different under the same culture conditions.Spore germination rate of Aspergillus oryzae could be speeded up by adding activating agent,the optimal concentration of... |
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| Keywords: | germination rate activating agent Aspergillus oryzae |
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