任璐,刘思雨,钟燕,索化夷

• 1:西南大学食品科学学院
• 2:重庆第二师范学院重庆市功能性食品协同创新中心

摘要(Abstract)：

毛霉是毛霉型豆豉发酵的主要菌株,从永川豆豉和三台豆豉中分离到2株毛霉YC-1和ST-1,经分离、纯化、测序,鉴定为总状毛霉。用福林酚试剂法、滤纸酶活测定法和CMC酶活测定法分别测定2株总状毛霉YC-1和ST-1产蛋白酶、纤维素酶和β-葡萄糖苷酶3种酶的活力。结果表明:两株总状毛霉3种酶的酶活不同,YC-1和ST-1产蛋白酶活分别为176.891U/mL和51.201U/mL;产纤维素总体酶活分别为107.645 U/mL和66.762 U/mL;产β-葡萄糖苷酶活分别为80.430 U/mL和95.362U/mL。

关键词(KeyWords)： 毛霉;豆豉;总状毛霉;分离鉴定;酶活

Abstract:

Keywords:

基金项目(Foundation): 中央高校基本业务费专项资金(XDJK2017D129)

作者(Author): 任璐,刘思雨,钟燕,索化夷

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