摘要
研究本实验室保存的2种曲霉my-1及my-2的特性,讨论了时间、温度、pH对曲霉菌产酶的影响,并对酶的适宜反应温度、pH及酶的热稳定性和pH稳定性进行了探讨。
Characteristics of two Aspergillus spp. (my-1 and my-2) preserved in the laboratory were studied. Effect of time, temperature and pH on enzyme yield was also studied in the paper. The optimum temperature and pH for reaction, the thermal stability and pH stability of enzyme were discussed.
出处
《中国酿造》
CAS
北大核心
2004年第7期6-9,13,共5页
China Brewing
关键词
曲霉
蛋白酶
酶活力
Aspergillus spp.
protease
enzymatic activity
