摘要
从西藏当雄温泉附近的土壤中筛选到的一株分泌高温淀粉酶的地衣芽孢杆菌B.licheninformisLT。该菌的原始的淀粉酶活为60U。经优化培养基(黄豆粉1.5,玉米粉1.5,NaCl1,K2HPO40.01,KH2PO40.01,CaCl20.4,司盘400.1,pH10.0)在50℃、装液量10%、180r/min的摇床培养72h后,测得酶活105U。
A thermostable bacterial strain, which can produce a-amylase and was named as B. licheninformi LT, was screened from hot spring of Dangxiong in Tibet. The original α-amylase ability in strain was 60 U. Atter cultivated in the optimized medium (soy power 1.5, corn power 1,5, NaCl l, K2HPO4 0.01, KH2PO4 0.01, CaCl2 0.4, span40 0.1, pH 10.0) in 100 ml erlenmeyer flask with shaking (180 r/min) at 50℃ for 72 h, the activity of α-amylase was 105 U.
出处
《现代食品科技》
EI
CAS
2006年第4期52-53,56,共3页
Modern Food Science and Technology
基金
四川省应用基础研究基金资助项目
基金号:川科基20046号04JY029-035
关键词
地衣芽孢杆菌
高温淀粉酶
发酵条件
Bacillus licheninformis
Thermostable α-amylase
Medium