摘要
该文通过添加不同浓度的植酸于黄曲霉菌(Aspergillus flavus)培养基中,用不同添加方式,于不同生长时刻测定黄曲霉菌糖化力,研究植酸对黄曲霉菌糖化力的影响.结果表明加入植酸后黄曲霉菌糖化力均有很大提高,可为工业生产带来可观的经济效益.植酸最佳作用浓度范围是0.20%～0.25%,发酵24h糖化力最大可提高44.32%.
Effect of phytica acid (PA) on saccharification of Aspergillus flavus was studied. The saccharifying ability of A.flavus was determined with adding different contents of PA in the media at the different cultivation times and in different adding types. The result showed that saccharifying power of A.flavus was enhanced with adding PA into the medium, which could benefit the industrial production. The optimal concentration of PA in the medium was 0.20% ~ 0.25%, and the saccharifying power was enhanced 44.32% at fermentation for 24 h.
出处
《中国酿造》
CAS
北大核心
2003年第5期14-16,共3页
China Brewing
关键词
植酸
黄曲霉菌
糖化力
phytic acid (PA)
Aspergillus flavus
saccharifying power
