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功能菌液在芝麻香型宣酒生产中的应用 被引量:1
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作者 易俊 宣灵 +1 位作者 雷军 李明 《酿酒科技》 北大核心 2012年第7期87-89,共3页
在芝麻香型白酒的生产中,通过液体培养的方式,对酵母菌和细菌进行逐级扩大培养,达到所需数量后,将液体功能菌液直接加入糟醅中进行培养和发酵,从而减少酵母和细菌麸曲在芝麻香生产中的用量。结果表明,该功能菌的应用可增加酒醅的产酯和... 在芝麻香型白酒的生产中,通过液体培养的方式,对酵母菌和细菌进行逐级扩大培养,达到所需数量后,将液体功能菌液直接加入糟醅中进行培养和发酵,从而减少酵母和细菌麸曲在芝麻香生产中的用量。结果表明,该功能菌的应用可增加酒醅的产酯和产香能力,使芝麻香酒酒体更加的纯净、优雅。 展开更多
关键词 芝麻香 液体功能菌 酵母、细培养 酒体风格
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Purification and Characterization of a Versatile Peroxidase from Edible Mushroom Pleurotus eryngii 被引量:8
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作者 陈敏 姚善泾 +1 位作者 张虹 梁新乐 《Chinese Journal of Chemical Engineering》 SCIE EI CAS CSCD 2010年第5期824-829,共6页
A versatile peroxidase (VP-Peco60-7 ) was generated and purified from the liquid culture of Pleurotus eryngii. The purification procedure included ammonium sulfate precipitation, ion exchange chromatography, and gel c... A versatile peroxidase (VP-Peco60-7 ) was generated and purified from the liquid culture of Pleurotus eryngii. The purification procedure included ammonium sulfate precipitation, ion exchange chromatography, and gel chromatography. The molecular weight and isoelectric point (pI) of VP-Peco60-7 were determined to be approxi-mately 40 kDa and 4.1, respectively. By N-terminal sequence determination and peptide mapping analysis, VP-Peco60-7 was found to be similar to the versatile peroxidase isoenzyme VPL1, which was previously isolated from liquid cultures of the same species. However, the molecular weight and pI of VP-Peco60-7 were different from those of versatile peroxidases of liquid cultures, implying that the VP-Peco60-7 in this study is of a novel type. With 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) as a substrate, the maximal enzyme activity was obtained at 50 °C and pH 3.0. The catalysis of ABTS by VP-Peco60-7 was expressed by the Michaelis-Menten equa-tion. At 50 °C and pH 3.0, the maximum velocity (V max ) was 188.68 U·mg-1 and the michaelis constant (K m ) was 203.09 μmol·L-1 . 展开更多
关键词 Pleurotus eryngii versatile peroxidase PURIFICATION enzymatic properties
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