摘要
米曲霉是我国传统酱油生产用关键菌种.关于米曲霉菌株选育的研究主要包括,高产蛋白酶菌株选育技术研究、酶学特性研究、产酶影响因素研究等方面.高产蛋白酶菌株的选育为研究重点.虽然,研究均显示经过改良的菌株性能超过了原始出发菌株,但是成果仍然局限于实验室理论分析.我国科研人员仍需努力,加强对米曲霉菌株在工业化生产中实际应用效果的研究.
Aspergillus oryzae is the key organism in production of traditional soy sauce. The research of Aspergilhts oryzae breeding included the strain breeding of high productivity of protease, enzyme charac- teristic, and conditions of enzymes producing, focusing on the strains of high productivity of protease. Though these studies have shown that the strain performance was improved comparing the original strain, the research was still limited to laboratory theoretical analysis. The application of Aspergillus oryzae in in- dustrial production of soy sauce need further exploration.
出处
《北京工商大学学报（自然科学版）》
CAS
2012年第4期41-43,49,共4页
Journal of Beijing Technology and Business University:Natural Science Edition
基金
国家自然科学基金资助项目(31171738)
关键词
酱油
米曲霉
选育
酶学特性
基因
soy sauce
Aspergillus oryzae
breeding
enzyme characteristic
gene
