摘要
从窑湾甜油面菌块中,分别筛选得到一株霉菌菌株和一株酵母菌菌株。霉菌通过形态学鉴定,初步确定霉菌为毛霉科的爪哇毛霉(Mucor javanicus),命名为DCF-4。酵母菌通过形态特征、生理生化特征分析,初步确定为酒香酵母菌属(Brettanomyces),命名为XYS-2。对其淀粉酶酶学特性进行研究,结果表明:爪哇毛霉和酒香酵母菌产生淀粉酶酶活分别达到535.33U,759.03U。进一步对两株菌产生的淀粉酶酶学性质进行研究,结果显示爪哇毛霉DCF-4产生的淀粉酶(淀粉酶Ⅰ)最适温度为80℃,最适pH为6.6,Ca2+,Mg2+,K+对其酶活性有激活作用,而Fe2+对其酶活有一定抑制作用;酒香酵母菌XYS-2产生的淀粉酶(淀粉酶Ⅱ)最适温度也为80℃,最适pH为5.0,Ca2+,Ba2+,Na+对其酶活性有激活作用,Cu2+对其有明显酶活抑制作用,达到90%左右。有机溶剂对两种淀粉酶活性都具有较强的抑制作用。
A mould strain and a yeast strain are screened from fermented flour of Yaowan sweet oil. The mould is identified through its morphological characteristics and it is identified as Mucor javani-cus,named as DCF-4.The yeast strain is identified through its morphological characteristics,physio-logical and biochemical characteristics and it is identified as Brettanomyces,named as XYS-2.The en-zyme properties produced by these two strains are studied.The amylase activity of the two strains re-spectively reaches 535.33 U and 759.03 U,and then the amylase properties are studied.The results show that the optimal temperature and pH value of amylase produced by Mucor javanicus （amylaseⅠ） respectively are 80 ℃and 6.6.Ca2＋,Mg2＋,K＋ can promote amylase activity and Fe2＋ can inhibit the amylase activity.The optimal temperature and pH value of amylase produced by Brettanomyces （am-ylaseⅡ）respectively are 80 ℃ and 5.0.Ca2＋,Ba2＋,Na＋ can promote amylase activity.Moreover, Cu2＋ can strongly inhibit amylase activity,which reaches about 90%.Organic solvent has strong inhi-bition to amylase activity of two strains.
出处
《中国调味品》
CAS
北大核心
2014年第2期42-46,共5页
China Condiment
基金
国家自然科学基金(31270577)
江苏省高校自然科学基金(11KJD550002)
徐州市科技计划项目(XF11C056)
徐州工程学院科研项目(SPY2010209)
