摘要
从酒厂高温曲中筛选到一株产高温α-淀粉酶的野生菌株,经初步鉴定为链霉菌,命名为Streptomyces sp.1109。在45℃条件下,该菌株固体发酵产酶活力达到169.13 u/g。通过酶学性质研究,该酶反应最适温度为85℃,最适pH为6.5,具有较高的热稳定性。
A thermostable a-amylase-producing strain was screened fiom high-temperature distilled yeast, which was identified as streptomycete and named Streptomyces sp, 1109. The activity of α-amylase produced by the strain was 169.13 u/g under solid state fermentation at 45℃. The characteristics of the α-amylase were also studied. The enzyme was thermostable and its optimum temperature and pH were at 85℃ and as 6.5 respectively.
出处
《酿酒科技》
北大核心
2006年第5期30-32,共3页
Liquor-Making Science & Technology
关键词
微生物
高温Α-淀粉酶
筛选
酶学性质
microbe
thermostable ℃-amylase
screening
zymologic properties
