食品科学
• 生物工程 • 上一篇 下一篇
薛菊兰1,2,程玉来1,张佰清1,朱丽霞2,*
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国家自然科学基金项目(31060223);新疆兵团塔里木盆地生物资源保护利用实验室开放课题(BR0907)
XUE Ju-lan 1,2,CHENG Yu-lai1,ZHANG Bai-qing1,ZHU Li-xia2,*
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摘要:
利用定性培养基对慕萨莱思酿酒酵母产果胶酶和β-葡萄糖苷酶活性进行测定。结果显示:分离自不同厂家(或作坊)的436株慕萨莱思酿酒酵母普遍具有果胶酶和β-葡萄糖苷酶的活性,且主要分布于较弱和中等两个等级。21株慕萨莱思酿酒酵母果胶酶活性明显高于5株商用酵母,其主要来自于现代化厂家,10株β-葡萄糖苷酶高产菌主要集中于当地作坊,说明酿造工艺与环境对野生酵母胞外酶的释放具有一定影响。
关键词: 慕萨莱思;酿酒酵母;果胶酶;&beta, -葡萄糖苷酶
Abstract:
Polygalacturonic acid agar medium and Esculin glycerol agar (EGA) medium were used to qualitatively analyze the pectinase and β-glucosidase secreted by Saccharomyces cerevisiae strains isolated from Musalais. Results showed that 436 wild strains isolated from different manufacturers (or traditional workshops) demonstrated a low or medium ability to secret pectinase and β-glucosidase. Compared to 5 commercial wine yeast strains, 21 wild strains from modernized manufacturers were able to produce pectinase with higher activity while 10 strains with high β-glucosidas activity were mainly from the local workshops. Our results revealed that brewing process and environment influenced the release of extracellular enzymes from wild yeast.
Key words: Musalais;Saccharomyces cerevisiae;pectinase;&beta, -glucosidase
中图分类号:
TS262.6
薛菊兰1,2,程玉来1,张佰清1,朱丽霞2,*. 慕萨莱思酿酒酵母产果胶酶及β-葡萄糖苷酶定性分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201319035.
XUE Ju-lan 1,2,CHENG Yu-lai1,ZHANG Bai-qing1,ZHU Li-xia2,*. Qualitative Analysis of Pectinase and β-Glucosidase Secreted by Saccharomyces cerevisiae Strains Isolated from Musalais[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201319035.
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链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201319035
https://www.spkx.net.cn/CN/Y2013/V34/I19/166