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| 低温淀粉酶产生菌的筛选及酶学性质研究 | |
| 引用本文： | 王晓红,茆军,傅力,顾美英,王伟,段继华. 低温淀粉酶产生菌的筛选及酶学性质研究[J]. 农产品加工．学刊, 2007, 0(1): 7-9 |
| 作者姓名： | 王晓红 茆军 傅力 顾美英 王伟 段继华 |
| 作者单位： | 1. 新疆农业大学,新疆,乌鲁木齐,830052 2. 新疆农科院,微生物所,新疆,乌鲁木齐,830000 3. 中亚食品研发中心,新疆,乌鲁木齐,830026 |
| 基金项目： | 国家高技术研究发展计划(863计划) |
| 摘 要： | 从新疆高海拔地区采集土样中定向筛选得到1株低温淀粉酶产生菌株LA77,初步鉴定为解淀粉类芽孢杆菌(P.amylolyticus)。摇瓶发酵实验表明,该菌株最适产酶温度为35℃,最佳产酶pH值为6.0,生长高峰出现在第30h,产酶高峰出现在38h,低温淀粉酶的活力达到34.5U/mL,温度超过40℃时此酶极易失活。此菌株生长周期短,产生的淀粉酶在温度高于40℃极易失活,在化工和食品等行业有良好的应用前景。 |
| 关 键 词： | 低温淀粉酶 酶学性质 解淀粉类芽孢杆菌 |
| 文章编号： | 1671-9646（2007）01-0007-03 |
| 收稿时间： | 2006-11-02 |
| 修稿时间： | 2006-11-02 |
Filtration and Enzymology Property of Cold-active Amylase-producing Fungus |
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| Wang Xiaohong,Mao Jun,Fu Li,Gu Meiying,Wang Wei,Duan Jihua. Filtration and Enzymology Property of Cold-active Amylase-producing Fungus[J]. Nongchanpin Jlagong.Xuekan, 2007, 0(1): 7-9 | |
| Authors: | Wang Xiaohong Mao Jun Fu Li Gu Meiying Wang Wei Duan Jihua |
| Abstract: | A cold-active amylase-producing fungus was isolated from low temperature soil samples and was identified as P.amylolyticus in Xinjiang. The optimum temperature is 35℃ and pH is 6.0. The optimum conditional for amylase production as follows:when the fungus was cultured for 30 hours in the optimal amylase-producing culture medium,the cold temperature-amylase activity reached maximal level 34.5U/mL. The fungus has shorter growth cycle,the amylase was not stable when the temperature above 40℃. |
| Keywords: | cold-active amylase enzymetic property P. amylolyticus |
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