NaCl浓度对酱油生产中米曲霉产氨肽酶的影响-《中国调味品》

文章信息/Info

Title:: Influence of salt concentration to enzymes production of Asperguilus oryzae in soy sauce fermentation

摘要:: 本文讨论了NaCl浓度对一株米曲霉产氨肽酶酶活力的影响。发现在含有3% NaCl的培养基上培养，对米曲霉产氨肽酶的能力有一定的促进作用，最高酶活力为28.432 U·mL-1，较不含NaCl时提高了11.49%，继续提高NaCl含量则会抑制米曲霉产氨肽酶活能力；在含有10%NaCl的磷酸盐缓冲溶液中测定得到最高氨肽酶活力，为26.258U·mL-1，较未添加NaCl时提高了5.29%，继续提高NaCl含量同样会抑制氨肽酶活力；经含3%NaCl培养基驯化培养后，米曲霉产氨肽酶的耐盐性得到一定程度的提高，氨肽酶活力在15%NaCl环境中最高，为29.884U·mL-1，较未经NaCl驯化培养时盐浓度提高了5%，酶活力提高了13.81%。

Abstract:: The effect on the aminopeptidase activity of Aspergillus orazye of NaCl concentration was discussed. It was found that the ability to produce aminopeptidase of Aspergillus oryzae was promoted after cultured on the medium contained 3% NaCl. The highest activity of aminopeptidase is 28.432 U·mL-1, which was 11.49% higher than that without NaCl, but further increase in NaCl would inhibit the ability. The highest aminopeptidase activity was 26.258U· mL-1, when was assayed at phosphate buffer with 10% NaCl. There had a 5.25% improvement contrast with that without NaCl, but higher than 10% NaCl also inhibit the activity. After cultured with 3% NaCl, the salty tolerance of aminopeptidase of aspergillus oryzae got a certain heighten. The highest activity of amino-peptidase was 29.884 U· mL-1 under the 15% NaCl buffer.There had a 13.81% improve in aminopeptidase activity and 5% improvement in NaCl concentration.