定向选育米曲霉提取香菇鲜味成分

食品科学 ›› 2005, Vol. 26 ›› Issue (7): 106-109.

定向选育米曲霉提取香菇鲜味成分

熊薇, 许学书

华东理工大学生物反应器工程国家重点实验室

出版日期:2005-07-15 发布日期:2011-09-19

A.oryzae Directed Breeding for Extracting“ Xian” Taste Ingredient from Shiitake Mushroom

XIONG Wei, XU Xue-Shu

State Key Laboratory of Bioreactor Engineering,East China University of Science and Technology

Online:2005-07-15 Published:2011-09-19

摘要/Abstract

摘要： 对A.oryzae进行了定向选育,利用定向选育出来的菌株水解香菇,提取鲜味成分。分别以产蛋白酶、纤维素酶、果胶酶为目标建立了选育模型。讨论了不同的筛选模型对菌株产酶分布的影响,以及其酶系分布特点对香菇固体发酵的影响。实验结果表明,在水解香菇制备鲜味剂的复合酶解过程中纤维素酶是关键酶。确定了用于该过程菌株的选育方法。

关键词: 米曲霉, 酶系分布, 香菇

Abstract: The strain of A.oryzae was directively breeded and new strains with high activity of proteinase, cellulase and pectinasewere obtained. These new strains were used for hydrolyzing Shiitake mushroom to extract “Xian” taste components. Thescreen models for selecting these types of strains were established. The effects of different screen models on the distribution ofenzyme secreted by these new strains and the effects of different enzymes distribution on solid state fermentation of Shiitakewere discussed. It was found that cellulase was a main enzyme in the hydrolyzing process and CMC was a sole carbon sourceof screen medium. This was a proper method for selecting strain with high activity in hydrolyzing Shiitake.

Key words: Aspergillus oryzae, the distribution of the enzyme systems, Shiitake mushroom

熊薇, 许学书. 定向选育米曲霉提取香菇鲜味成分[J]. 食品科学, 2005, 26(7): 106-109.

XIONG Wei, XU Xue-Shu. A.oryzae Directed Breeding for Extracting“ Xian” Taste Ingredient from Shiitake Mushroom[J]. FOOD SCIENCE, 2005, 26(7): 106-109.

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