LI Shi- wen, LIU Ya-qi, LIU Jing-jing, LI Dong-sheng, XU Ning, HU Yong, CAO Yi-ze, FU Cai-xia, WANG Chao. Study on the effect of taurine on protease activity of Aspergillus oryzae[J]. Science and Technology of Food Industry, 2015, (17): 253-255. DOI: 10.13386/j.issn1002-0306.2015.17.043
Citation: LI Shi- wen, LIU Ya-qi, LIU Jing-jing, LI Dong-sheng, XU Ning, HU Yong, CAO Yi-ze, FU Cai-xia, WANG Chao. Study on the effect of taurine on protease activity of Aspergillus oryzae[J]. Science and Technology of Food Industry, 2015, (17): 253-255. DOI: 10.13386/j.issn1002-0306.2015.17.043

Study on the effect of taurine on protease activity of Aspergillus oryzae

  • Germination rate,the number of spore,and protease of Aspergillus oryzae which taurine were added as enriching substance in medium were studied.The results indicated Aspergillus oryzae was promoted by a constant concentration of taurine.Aspergillus oryzae was cultivated in plate medium with addition of taurine 0.1% at 30 ℃ for5 h and the germination rate reached 95.12%,which was increased by 10.3% than that of blank group.Aspergillus oryzae was cultivated in fermentation medium with addition of taurine 0.1%,at 30 ℃ for 72 h and the spore and the protease reached one gram per 109 billion and 15548 U / g,respectively,which was increased by 60.3% and 38.8%than that of blank group.Adding taurine could improve the ability of enzyme,which provide a theoretical basis for taurine as functional factors.
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