安徽工程大学学报Issue(5)：1-7,7.
红曲霉发酵农副产品过程中多酶特性的初步研究
Preliminary study on multi enzyme properties of Monascus in agricultural products fermentation process
摘要
Abstract
Agricultural and sideline products as rice flour,bran,bean dregs were used as the main nutrient medium with the strain of Monascus ZL307.The conditions had been optimized by orthogonal experimen-tal design.The results showed that amylase activity peaked at 1 63.327 5 U/mL in 2 days.Protease activi-ty peaked at 92.249 8 U/mL in 3 days.Esterifying enzyme activity peaked at 1 6.672 5 U/mL in 7 days. Filter paper activity peaked at 0.132 2 U/mL,endonuclease activty peaked at 0.333 1 U/mL,exonuclease activity peaked at 0.134 7 U/mL andβ-glucosidase activity peaked at 0.153 8 U/mL in 8 days.Tolerance to temperature of four enzymes were cellulase>amylase> proteinase> esterase.Tolerance to pH were cellulase>protease>amylase>esterase.关键词
红曲霉/液态发酵/多酶特性/正交优化Key words
Monascus/liquid fermentation/multi-enzyme properties/orthogonal optimization分类
生物科学引用本文复制引用
蒋汶,汤文晶,郑天柱,谭胜,张庆庆..红曲霉发酵农副产品过程中多酶特性的初步研究[J].安徽工程大学学报,2015,(5):1-7,7.基金项目
国家大学生创新创业训练计划基金资助项目(201310363021) （201310363021）
