| 红曲菌氨肽酶产酶条件的优化 |
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| 引用本文： | 李滨,刘芳,杨利昆,徐丹.红曲菌氨肽酶产酶条件的优化[J].北京农业,2011(36):13-15. |
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| 作者姓名： | 李滨 刘芳 杨利昆 徐丹 |
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| 作者单位： | 中南林业科技大学食品科学与工程学院 |
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| 摘 要： | 通过单因子筛选试验和正交试验对红曲菌产氨肽酶的液体发酵培养基进行优化,结果表明,最佳液体发酵培养基组成为90.0g/L蛋白胨、25.0g/L可溶性淀粉、0.5g/L硫酸镁。稳定性试验验证证明,以最佳培养基发酵,氨肽酶酶活力高,平均酶活力为376.9U/mL。
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| 关 键 词： | 红曲菌 氨肽酶 酶活力 |
Optimization of the conditions for the production of aminopeptidase from Monascus |
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| Li Bin Liu Fang Yang Likun Xu Dan.Optimization of the conditions for the production of aminopeptidase from Monascus[J].Beijing Agriculture,2011(36):13-15. |
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| Authors: | Li Bin Liu Fang Yang Likun Xu Dan |
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| Institution: | Li Bin Liu Fang Yang Likun Xu Dan |
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| Abstract: | The liqid fermention medium of aminopeptidase producted by Monascus were optimized through experiment of single factor and orthogonal test. The results showed the optimum fermentation conditions were: 90.0 g/L peptone, 25.0 g/L amylodextrin, 0.5 g/L bitter salt. The stability test proved the enzyme activity of aminopeptidase was up to the maximum value at the condition of optimum fermentation medium, and the average enzyme activity was reached to 376.9 U/mL. |
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| Keywords: | Monascus aminopeptidase enzyme activity |
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