机构地区: 南昌大学生命科学与食品工程学院
出 处: 《南昌大学学报(理科版)》 1994年第4期374-378,共5页
摘 要: 采用米曲霉、黑曲霉、香菇菌等多菌种液态发酵酱油研究了液态条件下三种菌的酶系组成、产酶条件及特点以及蛋白酶动力学。研究结果表明三种菌在酶系组成上有取长补短的效果,可以明显促进氨基酸的生成,改善酱油风味。酶动力学结果表明,在液态中酸性蛋白酶最适pH为2;6;中性蛋白酶pH6.9;碱性蛋白酶pH9.8.酶作用温度在35~45℃范围内,酶活随温度的升高而升高。 Aspergillus oryzae,Aspergillus niger and Lentinus edodes were used for liquidfermentation of soy bean sauce to study the constituent of enzyme production,characteristicsand dynamics of protease.The results show that the enzyme produced by these three strainscould complenent themselves each other to promote the production of amino acids andimprove the flavor of soy bean sauce.The study of enzyme dynamics shows that in liquidcondition,the best favourable pH for acidic protease is 2. 6;neutral protease 6.9;alkalineprotease 9.8.In the range of 35~40 ℃,the activity of the enzymes increases along with theincrease of temperature.
领 域: [生物学]