摘要
以根霉和红曲霉为实验菌种,采用液态发酵方法研究了不同菌种、碳氮比、碳源、氮源、发酵培养基浓度对产酯化酶活性的影响。结果表明,根霉比红曲霉更适合作为液态发酵菌种生产酯化酶,根霉液态培养的最适碳氮源比为5,最佳氮源为黄豆粉与蛋白胨的混合物,培养基浓度以5%较好,发酵周期72h,培养至36h时产酶活性最高,适当添加底物如橄榄油可提高产酶量。
Rhizopus and monascus were used as the experimental bacteria. The research on the effects of different bacteria species, inoeulums, the ratio of carbon and nitrogen source, nitrogen source, carbon source, the concentration of fermenting culture medium on the activities of produced esterified enzyme were carried out, and the results indicated the following： rhizopus is more suitable for producing esterified enzyme by liquid fermentation technique, the optimal ratio of carbon and nitrogen source was 5, the best nitrogen source was the mixture of soybean powder and albumen peptone, the best concentration of culture medium was 5 %, the activities of the produced enzyme reached highest after 36 h culture, and the proper addition of bottom substance such as olive could effectively increase the output ofesterified enzyme. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2005年第11期35-37,共3页
Liquor-Making Science & Technology
关键词
微生物
霉菌
酯化酶
液态培养
microbe
mould
esterified enzyme
liquid culture
