Simultaneous production of glucoamylase and acid-stable α-amylase using novel submerged culture of Aspergillus kawachii NBRC4308

被引：39

作者：

Shoji, Hiroshi

Sugimoto, Toshikazu

Hosoi, Kenji

Shibata, Kazunori

Tanabe, Masayuki

Kawatsura, Katsuyuki

机构：

[1] Asahi Brewery Co Ltd, Brewing Res & Dev Lab, Ibaraki 3020106, Japan

[2] Asahi Brewery Co Ltd, Prod & Technol Dev Headquarters, Ibaraki 3020106, Japan

来源：

JOURNAL OF BIOSCIENCE AND BIOENGINEERING | 2007年 / 103卷 / 02期

关键词：

Aspergillus kawachii; submerged culture; glucose repression; shochu;

D O I：

10.1263/jbb.103.203

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 [微生物学]; 0836 [生物工程]; 090102 [作物遗传育种]; 100705 [微生物与生化药学];

摘要：

We developed a novel submerged culture system of Aspergillus kawachii NBRC4308 using barley whose surface is completely or partly covered with husk. The culture supernatant showed a glucoamylase activity of 150.8 U/ml and an acid-stable alpha-amylase activity of 7.7 U/ml brought about by the maintenance of a low glucose concentration in the culture system.

引用

页码：203 / 205

页数：3

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