保靖酱油高产蛋白酶米曲霉菌种选育及产酶条件研究

Studies on Screening of High Proteinase Producing Aspergillus Oryzae from Baojing Soy Sauce and it's Fermentation Condition

从保靖酱油酱醅中分离纯化得到1株米曲霉,采用紫外线诱变筛选出的突变株比出发菌株产蛋白酶活力提高1.47倍。在单因素试验的基础上,通过正交试验得出突变株产蛋白酶最佳条件为:麸皮与黄豆粉比值为4:1,培养时间60h,最适培养温度32℃,培养基加水量56%。

An Aspergillus oryzae strain was isolated and purified from Baojing solid-substrate fermented soy sauce. A mutant was achieved by UV mutation, and the activity of protease was 1.47 times higher than the original strain. Based on single factor test, the best conditions of enzyme production by orthogonal test are determined as follows： Fermentation was carried out at 32℃ for 60h when the addition ratio of water was 56% and the addition ratio of wheat bran and soybean powder was 4：1.