食品工业科技Issue(8)：123-125,3.
碳氮源及碳氮比对BAA中温α-淀粉酶发酵的影响研究
Influence of carbon and nitrogen sources or the carbon nitrogen source mass ratio on fermentation in the production of BAA mesophilic α-amyase
张新武 1崔耀军 2马玉峰 3刘仲敏4
作者信息
- 1. 河南省食品工业科学研究所有限公司,河南郑州450053
- 2. 河南金丹乳酸科技有限公司,河南郸城477150
- 3. 郑州海嘉食品有限公司,河南郑州450004
- 4. 河南省科学院生物研究所有限公司,河南郑州450008
- 折叠
摘要
Abstract
The influence of carbon/nitrogen ratio and carbon,nitrogen sources upon fermentation in the production of BAA mesophilic α-amyase was studied.Results showed that fermentation vigor breaked through 900U/mL and averages in 832U/mL.Before comparing optimized the 600U/mL averagely promoting fermentation unit by 38,on the condition that 40% maize meal-60% corn starch was used as carbon source,newly standardized nitrogen source-cottonseed cake powder was used as the nitrogen source,the carbon nitrogen source mass ratio was 14：5,import fermentation defoamer addition was 1/10000,using feeding process and under optimal condition.关键词
BAA中温α-淀粉酶/发酵工艺/酶活力Key words
BAA mesophilic α-amyase/fermentation process/fermentation vigor分类
轻工纺织引用本文复制引用
张新武,崔耀军,马玉峰,刘仲敏..碳氮源及碳氮比对BAA中温α-淀粉酶发酵的影响研究[J].食品工业科技,2011,(8):123-125,3.
