摘要
采用固态发酵法 ,对栀子红转色酶的产生菌进行了筛选 ,发现根霉HW 198和黑曲霉HW 138为栀子红转色酶的高产株。研究了温度、时间、固液比、起始 pH对产酶的影响。当采用优化培养基 ,固液比为 1:1.6 ,起始pH为 5 .5 ,接种后 30℃培养 10 8h ,HW 198和HW138的酶活力分别可达 6 98和 36 80mg·g-1·h-1单位。在栀子红制备中应用这两种酶 ,HW
Two higher producing strains for Gardenia Red HW198和HW138 were isolated from our lab in solid fermatation. The effect of temperature, time, pH and rate of solid and liquid on producing the enzyme were studied. When the two strains were cultivated under the optium conditions, the maximum enzyme activity of HW198 was 698 mg· g -1 ·h -1 , but HW138 was 3680 mg· g -1 ·h -1 .The optium conditions: the temperature was 30℃, the pH was 5.5, the time was 108h, the rate of solid and liquid was 1: 1.6. The result of HW138 was better than WH 198 in producing Gardenia Red.
出处
《中国食品添加剂》
CAS
2003年第6期31-33,共3页
China Food Additives
