摘要
利用定性培养基对慕萨莱思酿酒酵母产果胶酶和β-葡萄糖苷酶活性进行测定。结果显示:分离自不同厂家(或作坊)的436株慕萨莱思酿酒酵母普遍具有果胶酶和β-葡萄糖苷酶的活性,且主要分布于较弱和中等两个等级。21株慕萨莱思酿酒酵母果胶酶活性明显高于5株商用酵母,其主要来自于现代化厂家,10株β-葡萄糖苷酶高产菌主要集中于当地作坊,说明酿造工艺与环境对野生酵母胞外酶的释放具有一定影响。
Polygalacturonic acid agar medium and Esculin glycerol agar （EGA） medium were used to qualitatively analyze the pectinase and β-glucosidase secreted by Saccharomyces cerevisiae strains isolated from Musalais. Results showed that 436 wild strains isolated from different manufacturers （or traditional workshops） demonstrated a low or medium ability to secret pectinase and β-glucosidase. Compared to 5 commercial wine yeast strains, 21 wild strains from modernized manufacturers were able to produce pectinase with higher activity while 10 strains with high β-glucosidas activity were mainly from the local workshops. Our results revealed that brewing process and environment influenced the release of extracellular enzymes from wild yeast.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第19期166-169,共4页
Food Science
基金
国家自然科学基金项目(31060223)
新疆兵团塔里木盆地生物资源保护利用实验室开放课题(BR0907)
