您要查找的是不是：
- 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.
- It also attacks gallic acid methyl ester. One source of the enzyme is an elaboration product of the growth of certain moulds belonging to the genus Aspergillus or Penicillium, for example Aspergillus niger, Aspergillus flavus, or Aspergillus oryzae. 这种酶也能进攻棓酸甲酯。这种酶的一个来源是某种霉菌生长所生成的代谢产物。这些霉菌通常属于黑曲霉菌属或青霉菌属,例如黑曲霉,黄曲霉或米曲霉。
