摘要
研究不同自溶条件(盐浓度、氧气浓度、pH、温度)下米曲霉菌体营养成分的溶出情况。研究表明:米曲霉菌体最佳自溶条件为35℃、pH 7、无盐、无氧,自溶6天。在该条件下自溶液中蛋白质浓度为223.12μg/mL,氨基酸浓度为8.80μg/mL,核酸浓度为60.05mg/mL,还原糖浓度为6.70μg/mL。
The dissolving conditions of nutrients from mycelia of Aspergillus oryzae are systematically examined as for salt content, oxygen content, pH, temperature. The results show that the optimal autolysis conditions are. temperature of 35℃, pH 7, without salt and oxygen, autolysis time of 6 days. Under the optimum conditions, the content of protein, amino acid, nucleic acid and reducing sugar is 223.12 μg/mL, 8.80 μg/mL, 60.05 mg/mL and 6.70μg/mL in autolysate.
出处
《中国调味品》
CAS
北大核心
2015年第8期24-29,共6页
China Condiment
基金
武汉市科技计划(20130205010173)
湖北省科技厅自然基金(2013CFA096,2013CFB032)
关键词
米曲霉菌体
自溶
营养物
Aspergillus oryzae mycelia
autolysis
nutrient
