节点文献

米曲霉产β-葡萄糖苷酶发酵条件的研究

Study on fermentation conditions of Aspergillus.orgzae producing β-glucosidase

推荐 CAJ下载
PDF下载
不支持迅雷等下载工具，请取消加速工具后下载。

【Author】 WU Xiao-gang1, ZENG Ying1, ZHOU Li-ming2, LI Yan1, HE Ping1 (1.College of Bioengineering, Hubei University of Technology, Wuhan 430068; 2.College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070)

【机构】湖北工业大学生物工程学院；华中农业大学食品科技学院；湖北工业大学生物工程学院武汉430068；武汉430068；武汉430070；武汉430068；

【摘要】将经过筛选的产β-葡萄糖苷酶的米曲霉,通过单因子及正交实验对其产酶发酵条件进行研究,结果显示:培养基为玉米芯3%、豆饼粉0.2%、KH2PO40.4%、CaCl20.04%、MgSO40.04%,自然pH,装液量(300mL三角瓶)为60mL,发酵时间为60h时为最佳发酵条件。更多还原

【Abstract】 An aspergillus.orgzae producing β-glucosidase was selected. Its medium ingredients and fermentation conditions were optimized by single factor and orthogonal experiments. The results were as follows: corncob 3%, beancake powder 0.2%, KH2PO4 0.4%, CaCl2 0.04%, MgSO4 0.04%, natural pH, the liquid-installed (300mL bottle ) is 60mL, the best fermentation time was 60h.更多还原

【关键词】 β-葡萄糖苷酶；酶活力；发酵条件；
【Key words】 β-glucosidase； enzymatic activity； fermentation condition；

【文献出处】食品科技 ,Food Science and Technology , 编辑部邮箱 ,2005年06期

【分类号】TQ920.1
【被引频次】13
【下载频次】239

知网节下载

节点文献中：

本文链接的文献网络图示:

本文的引文网络

节点文献