| 粉状EM固体发酵过程中淀粉酶的分析 |
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| 引用本文： | 王尊生.粉状EM固体发酵过程中淀粉酶的分析[J].沈阳师范大学学报(自然科学版),1999(4). |
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| 作者姓名： | 王尊生 |
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| 作者单位： | 沈阳师范学院生物系!辽宁沈阳110034 |
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| 摘 要： | 对粉状ＥＭ 固体（２５℃）发酵过程中的淀粉酶进行动态分析，分析结果表明：淀粉酶在发酵的第一天酶活性就达到最高；并且，随接种浓度的增大有增高的趋势，接种浓度为３％ 的发酵料中淀粉酶的活性略高；发酵料含水量对淀粉酶活性有一定的影响．
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| 关 键 词： | EM 发酵 淀粉酶 |
The Analysis of Amylase in being Fermented Forage of Effective microorganisms |
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| WANG Zun_sheng.The Analysis of Amylase in being Fermented Forage of Effective microorganisms[J].Journal of Shenyang Normal University: Nat Sci Ed,1999(4). |
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| Authors: | WANG Zun_sheng |
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| Abstract: | Amylase in being fermented forage of effective microorganisms is analyzed. The results indicate that the maximum Amylase enzyme activity can be obtained when the fermentation is running in the first day; When the fermentation is running in the first day; When the concentration of inoculated "EM" is 3%, the Amylase enzyme activity is the highest and lightly decreased with the increase of water contained. |
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| Keywords: | EM ferment amylase |
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