在农产品上生长的米根霉产生的淀粉酶。
Amylolytic enzyme production byRhizopus oryzae grown on agricultural commodities.
机构信息
Department of Food Science & Technology, Cornell University, 14456, Geneva, New York, USA.
出版信息
World J Microbiol Biotechnol. 1990 Mar;6(1):15-8. doi: 10.1007/BF01225348.
PMID:24429883
Abstract
The amylolytic enzyme production byRhizopus oryzae NRRL 395 grown on different agricultural commodities was datermined. The mould produced much higher enzyme activity from barley, corn, bats, and rice than from cassava. The optimal temperature for enzyme production was 30°C. Neutralization with CaCO3 greatly enhanced the rate of enzyme production. Nitrogen supplementation of cassava resulted in higher enzyme yields.
摘要
测定了不同农产品上培养的米根霉 NRRL395 的淀粉酶生产情况。与木薯相比，该霉菌从大麦、玉米、高粱和大米中产生的酶活性更高。酶生产的最佳温度为 30°C。用 CaCO3 中和可大大提高酶的生产速度。木薯补充氮源可提高酶产量。
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