两种中药成分对酵母菌淀粉酶和蛋白酶活力影响的研究

Study on the Effect of the Activity of the Amylase and Protease of yeast which was affected by the Valid lngredient from the Two Kinds of Herb

酵母菌在培养过程中添加不同浓度盐酸小檗碱和齐墩果酸对其淀粉酶及蛋白酶活力的影响。结果表明添加不同浓度盐酸小檗碱对酵母菌淀粉酶和蛋白酶活力存在明显的抑制作用,且随着其浓度的增加,抑制作用也越来越强,齐墩果酸也使淀粉酶活力下降,但对蛋白酶活力先抑制而后又增强。添加齐墩果酸对酵母菌酶活力的影响要比添加盐酸小檗碱对酶活力的影响大。

The activity of amylase and protease was tested in the yeast culture which was affected by yansuanxiaobojian of berberine and qidunguosuan of differentconcentration respectively.The result showed that the yansuanxiaobojian have obviouslyinhibitted against the activity of amylase and protease.While the activity of amylase declinedand the activity of protease enhanced which was affected by qidunguosuan in addition,the activity of the latter was superior to the former.