DEVELOPMENT OF A SOFT GEL CULTIVATION METHOD

被引：10

作者：

YANO, T ^{[1
]}

ASHIDA, S ^{[1
]}

TACHIKI, T ^{[1
]}

KUMAGAI, H ^{[1
]}

TOCHIKURA, T ^{[1
]}

机构：

[1] RITSUMEIKAN UNIV,FAC SCI & ENGN,DEPT CHEM,KYOTO 603,JAPAN

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1991年 / 55卷 / 02期

关键词：

D O I：

10.1080/00021369.1991.10870611

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

Mold mycelia grew on the surface of a soft gel medium containing 0.2-0.4% agar (soft gel cultivation) just as well as it did on conventional koji. Production and localization of several enzymes in soft gel cultivation were studied and compared with those in koji and liquid cultivations. The total activities of glutaminase, leucine aminopeptidase (LAP), neutral proteinase, and alpha-amylase produced from 1 g of wheat bran in soft gel cultivation were respectively 61%, 59%, 29%, and 24% of those in koji cultivation, and localization varied with the cultivation method. Glutaminase and LAP localized mostly in the intracellular and extracellular fractions in koji cultivation, but they did only in the whole-mycelial-mat fraction in soft gel cultivation. About 8% of proteinase and alpha-amylase activities were found in the intracellular fraction from koji cultivation, and 55% of proteinase activity and 37% of alpha-amylase activity were in the whole-mycelial-mat fraction in soft gel cultivation.

引用

页码：379 / 385

页数：7

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