摘要
对酱香型大曲中高产淀粉酶菌株进行分离鉴定,并对其产酶条件和代谢产物进行研究。结合形态学指标和16S r DNA同源序列分析对筛选获得的酱香型大曲中高产淀粉酶菌株进行鉴定,以小麦、麸皮浸提液为液体发酵培养基,研究培养温度、培养基p H值、摇床转速对其产淀粉酶能力的影响。结果显示,该分离菌株为枯草芽孢杆菌(Bacillus Subtilis),产酶最适条件为:培养温度50℃、初始p H值6.0、摇床转速为180 r/min,其酶活力达8 667.79 U/m L。
The strain with high amylase-producing ability were isolated from Moutai-flavor Daqu, and the amylase-producing condition and metabo- lites were studied. Combining with morphological indexes and 16S rDNA homologous sequence analysis, the isolated strain was identified. Using wheat and wheat bran extract as liquid fermentation medium, the effect of fermentation temperature, medium pH and rotation speed on amylase pro- duction capacity was studied. The results showed that the strain was identified as Bacillus subtilis, and the enzyme activity could reach 8 667.79 U/ml when the fermentation temperature was conducted at 40℃ with pH value of 6.0, rotation speed 180 r/min.
出处
《中国酿造》
CAS
北大核心
2015年第12期24-27,共4页
China Brewing
基金
四川省教育厅重点1项目(3ZA0124)
酿酒生物技术及应用四川省重点实验室项目(NJ2013-02)
泸州老窖科研奖学金项目(15ljzk02)
四川理工学院研究生创新基金项目(y2014023)
