茅台酒曲中产淀粉酶细菌分离及性质

Screening and properties of amylase-producing bacteria from Maotai distilled yeast

从茅台酒曲中分离出产α-淀粉酶优良菌株,经鉴定为芽孢杆菌属.在这些菌株中,所产α-淀粉酶以中温型为主,最适宜温度在50～60℃之间,也分离到一株最适宜温度为80℃高温型酶的菌株.同时研究了发酵培养基中碳氮源比对一株芽孢杆菌酶活力的影响及酶活力与培养时间的关系,结果表明,当碳氮比为9∶ 4.5时酶活力较高,酶活力在生长周期稳定期后期到死亡期达到最高.

Several α-amylase-prodcuing Bacillus strains were separated from Maotai distilled yeast. Most of the amylase had the optimal reaction temperature of 50~60℃ which belongs to mid-temperature enzyme. Moreover, one high-temperature of 80℃ amylase-producing strain was screened. Growing cycle and carbon-nitrogen ratio of the fermentation medium affects on the enzyme activity of one strain was also researched.