摘要
根据淀粉酶的性质,利用淀粉半固体高层试管法筛选产真菌α-淀粉酶活力高的菌种,经大量筛选,得到一株真菌α-淀粉酶活力较高的米曲霉菌株,该酶活力平均达942 U/g。
The high producer of fungus α-amylase was screened by starch semisolid tube method according to the property of α-amylase. An aspergillus oryzae strain, which could produce fungus α-amylase with high activity, was gotten. The average α-amylase activity was 942 U/g.
出处
《食品与生物技术学报》
CAS
CSCD
1999年第5期165-167,共3页
Journal of Food Science and Biotechnology
