FOOD SCIENCE ›› 2002, Vol. 23 ›› Issue (2): 78-80.
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DING Li-Xiao, GU Jun, NI Xin-Jiang, LIU Ju-Guo
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Abstract: wild strains of moulds were selected from23soil samples.Among themthere were10strains exhibiting higher sallharification effecfon s tarch.It was pointed that the enzyme activity of A -4(2),C and E6 had reached the highest activity,i.e,1125.2,825.1and825.1respectively,By inducing mutation c -strain withultraviolet ray ,two positive great mutationstrains c (1) andC(5) were obtained.Incomparisonwith th ose before inductionof mutation,th e activity of raw -starchsaccharifying enzyme (R?S?S?E)in C (1) was increasedby27.3%.In the same condition,the alcoholicdegree hadincreasedto22.4%.Bythealcoholicfermentationtest ofrawstarch,as inC (5) ,theactivityofR?S?S?Ewas increased by12.1%andalcoholic degree by5.97%.
Key words: Non -steaming , Raw -starch -digestio nglucomy lase , Moulds , Selective breeding
DING Li-Xiao, GU Jun, NI Xin-Jiang, LIU Ju-Guo. Selective Breeding of Moulds Produced fromRaw -Starch -Saccarifying Gl ucoamylase without Steaming[J]. FOOD SCIENCE, 2002, 23(2): 78-80.
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