作　　者： ; ; (赵维娜）;

机构地区： 贵州师范大学生命科学学院

出　　处： 《酿酒科技》 2006年第1期21-22,26,共3页

摘　　要： 从习酒酒曲中分离筛选出16株产α-淀粉酶菌株，镜检及生理生化试验初步鉴定均为革兰氏阳性芽孢杆菌；菌株产酶最适宜温度在45-80℃之间，除一株高温型α-淀粉酶菌株外，其余均为中温型α-淀粉酶菌株；酶解产物纸层析分析，既有液化型α-淀粉酶，也有糖化型α-淀粉酶。 16 α-amylase-producing bacillus strains were isolated from distilled yeast of Xijiu liquor. All the strains were preliminarily identified as Gram positive bacillus by microscopic examination and biochemical tests. The optimal temperature for the strains to produce amylase was at 45-80℃. Except one high temperature α-amylase-producing bacilli strain, the other strains belonged to medium temperature α-amylase-producing bacillus. There were sugar type α-amylase and liq- uid type α-amylase through paper chromatography analysis ofenzymolysis products.

关 键 词： 习酒酒曲 淀粉酶 芽孢杆菌

领　　域： [轻工技术与工程] [轻工技术与工程] [生物学]