摘要
对以粗粮为基质保藏米根霉种的保存时限进行了探讨。将不同年份的3株根霉种及其转接制备的新鲜麸皮菌种,用于发酵糯米,测定发酵液的糖度,来衡量保存多年的根霉种的糖化酶活力和遗传稳定性。结果表明,保存3~8年的根霉种的酶活力变化很小;不同年份的3株根霉种及其转接制备的新鲜菌种的酶活力与当年不相上下。由此可知,在4~7℃米根霉以粗粮为保藏基质的保存时限可达8年以上,且遗传稳定性良好。
In this paper,the preservation time of coarse grains cultures of Rhizopus oryzae was discussed.The three R.oryzae strains cultures from different years and the fresh wheat bran cultures transferred by the former were used to ferment glutinous rice.Saccharification enzyme activity and genetic stability of the preserved R.oryzae strains were measured by detecting the sugar content of the fermentation liquid.The results showed that the enzyme activity of R.oryzae strains stored for 3~8 years had little change.The enzyme activity of the three R.oryzae strains in different years and fresh cultures were similar to that of the same year.In conclusion,the preservation time of R.oryzae using coarse grains as storage substrate could reach more than 8 years at 4~7℃and the genetic stability was good.
作者
陈思达
陈沙
张凤英
Chen Sida;Chen Sha;Zhang Fengying(Food Inspection and Testing Research Institute of Jiangxi General Institute of Testing andCertification,Nanchang,Jiangxi 330052;School of Food Science and Technology,Jiangxi Agricultural University,Nanchang,Jiangxi 330045)
出处
《粮食科技与经济》
2023年第5期115-119,共5页
Food Science And Technology And Economy
关键词
米根霉
粗粮
糖度
酶活力
保存时限
Rhizopus oryzae
coarse grains
total sugar
enzyme activity
preservation time
