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- Aspergillus oryzae oryzae 米曲霉
- The neutral proteinase enzyme activity of Aspergillus oryzae ZW-06 was 15 000U/g and was increased 74% than control. 筛选到的米曲霉ZW-06产中性蛋白酶酶活可达15000U/g干曲,比诱变前酶活提高了74%25,是目前国内报道的固体发酵产中性蛋白酶活力最高的菌株;
- The suitable condition for the production of neutral protease by Aspergillus oryzae Y29 are studied. 优化了米曲霉Y29种曲培养基的组成及种曲的培养条件。
- Koji making is a processing including the growth of Aspergillus oryzae,enzyme secretion and enzymolysis of substrates. 酱油制曲是米曲霉生长、分泌各种酶并且通过这些酶分解原料的过程。
- Aspergillus oryzae is applied to brew soy in our country.Koji making is an important step in soy production. 国内酱油酿造主要选用纯种米曲霉,其制曲是酱油生产的一个重要工序。
- Using soybean separate protein as a raw material,peptide was fermented by Aspergillus oryzae. 以大豆分离蛋白为原料,通过米曲霉发酵作用生产大豆多肽。
- Objective:To screen high xylanase producing strains from Aspergillus oryzae and optimize the fermentation conditions. 目的:米曲霉木聚糖酶生产菌的理性选育及发酵优化。
- Compared with tap water, DJS could change spore number of Aspergillus oryzae and remarkably increase enzyme activities. 试验中与自来水介质进行比较，结果表明：DJS水系能改变米曲霉的孢子数，对其酶活力的提高有显著的影响；
- Monascus rice and beans cake are produced by fermentation of Monascus ruber and Aspergillus oryzae using rice and beans. 以红曲霉、米曲霉为菌种,以豆粕、米、麸皮等为原料,经微生物培养工艺制得成曲,并对此进行了酶学研究。
- Wild filamentous fungi obtained from natural fermented millet catsup were identified as Aspergillus oryzae by morphology after purifying iteratively. 摘要反复纯化培养自然发酵的粟米酱中分离的野生丝状真菌，经形态学鉴定，确认其为米曲?菌群的米曲?菌。
- The results indicated that the different effects of salt concentration on the activity of neutral proteinase produced by different Aspergillus oryzae. 结果表明盐浓度对不同米曲霉所产中性蛋白酶活力的影响是不同的。
- The taste of fermentation extract with Pleurotus ostreatus and Lentinus edodes are better, and Aspergillus oryzae is the worst. 平菇与香菇的发酵提取液风味较好,米曲霉发酵提取液有明显酱色与酱味,风味最差;可溶成分含量,米曲霉最高,平菇其次,香菇最差。
- Studies were made on rupturing mixed pollen wall by fermentation of Aspergillus oryzae,Saccharomyces cerevisiae,Plerotus ostreatus and Lentinus edodes. 采用米曲霉、酵母、平菇、香菇4种微生物对混合花粉进行生物发酵破壁研究。
- The synergy effects of glycos-esterifiable koji and Aspergillus oryzae on fermentation of low-salt soy sauce were investigated. 研究糖化增香曲在低盐浇林酱油中与米曲霉的协同发酵作用,确定了可应用于低盐浇淋酱油中的糖化增香曲的添加量。
- Fermented shrimp sauce was produced by fermentation with Aspergillus oryzae koji using soybean and dried small shrimp as main substrates. 以大豆和虾皮为主要原料,经米曲霉制曲、发酵,生产发酵调味虾酱。
- This paper reports preparation process of high Fischer ratio oligopeptides from corn gluten meal (CGM) by subtilisin and carboxypeptidase from Aspergillus oryzae in brief. 重点考察了米曲霉固态发酵产生羧肽酶的影响因素,碱性蛋白酶和米曲霉羧肽酶两次酶解蛋白后的寡肽分子量分布,活性炭吸附去除寡肽中芳香族氨基酸的效果。
- Using wild type Aspergillus oryzae isolated from natural fermented millet catsup as original strain(S),several mutated strains were obtained by ultraviolet mutation. 以自然发酵的粟米酱中分离的野生型米曲霉为出发菌株(S),经分离、纯化后,采用紫外线诱变育种的方法,获得新的变异菌株。
- The optimal conditions for Aspergillus oryzae O3 producing soybean isoflavone-glycosidase were determined by the single factor and orthogonal test experiment. 通过单因素实验和正交实验,探讨米曲霉O3产大豆异黄酮糖苷酶的最佳条件。
- This study used PCR method to clone the Tannase gene from Aspergillus oryzae using two specific primers synthesized according to the Tannase gene squence from the genebank. 本研究用PCR 方法从米曲霉（Aspergillus oryzae）ZD中扩增到单宁酶基因编码完整成熟肽的DNA序列，与米曲霉TH的单宁酶基因序列比较，有两个核苷酸不同，从而推测出它们之间有一个氨基酸差异。
- Affections of Aspergillus oryzae on free amino acidcomposition of brewed liquid was discussed compared with the free amino acid composition of protein materials. 并对照原料的游离氨基酸组成，探讨了米曲霉对发酵液游离氨基酸组成的影响.
