《米曲霉种曲培养条件的优化》》-毕业论文.docVIP

PAGE 精品 精品 PAGE 精品 毕 业 论 文 题 目 米曲霉种曲培养条件的优化 专 业 生物工程　 班 级 071班 姓 名 指导教师 (高讲) 　 所在学院 生环学院　 完成时间：2011年 5月 米曲霉种曲培养条件的优化 生物与环境学院生物工程专业 摘 要 曲霉菌种是酿造酱油的主要菌种，是酿造酱油品质优劣的关键。其产生的蛋白水解酶类属诱导酶类，其产量及其活性与培养基的诱导物及培养条件相关。 本文主要探索米曲霉种曲的培养条件，主要有培养温度、培养基的初始pH值、培养时间等因素，以及探索废啤酒糟替代原料进行发酵的可行性。结果表明，在44小时时，32℃的温度，培养基初始酸碱度为7的情况下，米曲霉生长旺盛，蛋白酶产量最优。在传统原料培养及替代原料培养的对比试验中可得出，在啤酒糟：麸皮=5:5的情况下，其蛋白酶活力与传统工艺培养的酶活基本一致，表明了啤酒糟作为原料生产酱油的可行性。 关键词 米曲霉；酱油；蛋白酶 Culture HYPERLINK /condition/ \t _blank condition optimization of Aspergillus oryzae Shu Qin-qing,Major in Biological engineering,College of Biological and Environmental Engineering, Zhejiang Shuren University Abstract: Aspergillus species are the main strain soy sauce, is the key of the good or bad fermented soy.The proteolytic enzymes are produced by induction of enzymes, its production and its inducer activity and the medium and culture conditions related. This paper mainly explores the cultivation of rice aspergillus kind of song, mainly has the incubation temperature conditions, the initial pH value, medium, and the factors such as training time exploring waste beer bad alternative materials in fermentation feasibility. The results show that when the 44 hours 32 ℃, the temperature, medium for initial ph of 7 cases, vigorous growth, protease anti-pathogenic rice yield optimal. In traditional training and substitute raw materials in the cultivation of contrast test paper, in beer worse: bran = 50 cases, its protease vigor and the cultivation of traditional craft is basically the same enzyme live shows that beer worse as raw materials to produce the feasibility of soy sauce. Keywords: Aspergillus oryzae; soy sauce; protease activity  目 录 TOC \o 1-3 \h \z \u HYPERLINK \l _Toc295248173 1 引 言 PAGEREF _Toc295248173 \h 1 HYPERLINK \l _Toc295248174 1.1本课题研究的背景 PAGEREF _Toc295248174 \h 1 HYPERLINK \l _Toc295248175 1.2