毕业论文移动版

摘要：以宋河大曲分离菌株为筛选菌种，采用透明圈比值法和发酵法筛选出了产酯酶活力较高的霉菌mm-14、酵母菌my2、芽孢杆菌SPE-28，酶活分别为17.96 U/mL、15.55 U/mL、14.27 U/mL。以筛选菌株为复配菌种，酯化酶活力为指标，选择最适的复合菌种和复合菌粉保护剂。结果表明：菌芽孢杆菌SPE-37与酵母菌my2复合比例为3:2（v/v）时产酯酶活力最高，达到25.02 U/mL。霉菌mm-14、芽孢杆菌SPE-37、酵母菌my2为3:3:2比例复配时酯化酶活力最高，达24.00 U/mL。且复合菌剂采用冷冻干燥的方法制备，保护剂与菌液比例（g/g）为1:1时，冻干粉活菌数达107以上，产酶发酵效果较好。43099

毕业论文关键词：酯化酶；复合菌剂；冷冻干燥 

Study on Technical Conditions of Compound Starter Composed of Esterase-Producing Strains

Abstract: With the isolates from Songhe Daqu as materials, the mold mm-14, yeast my2, Bacillus SPE-28 which exhibited higher esterase productivity, respectively, was screened by observing transparent zones and fermenting in flask. The best strains composite and its powder protectant would be chosed by fermenting of composed screened strains with esterase activity as an measuring index. The results showed as follows: the compound starter composed by strain SPE-37 and strain my2 at ratio of 3: 2 (v / v)  demonstrated highest esterase activity reaching 25.02 U/mL. the compound starter composed by strain SPE-37,  strain my2 and strain mm-14 at ratio of 3: 3: 2 (v / v)  demonstrated higher esterase activity reaching 24.00 U/mL. the better fermenting  productivity was obtained using the compound starter made with protective agents and compound strains at the ratio of 1: 1 (g / g) by freeze drying.

Key words:  Esterase; Compound starter; Freeze drying.

目    录

摘要 1

引言 1

1 材料与方法 2

1.1 材料 2

1.1.1 菌株来源 2

1.1.2 主要培养基 2

1.2 主要仪器与设备 3

1.3实验方法 3

1.3.1 菌株活化 3

1.3.2 酯化酶菌种的初筛与复筛 4

1.3.3 酯化酶菌株的复配 4

1.3.4 酯化酶复合菌剂的制备 5

1.3.5 复合菌剂的活菌计数与发酵培养 5

1.3.6 酯化酶活力的测定 5

2 结果与分析 5

2.1 产酯化酶菌株的筛选 5

2.2 产酯化酶复合菌液制备 8

2.3产酯化酶菌株三元菌复配 9

2.4复合菌剂的制备结果 10

3 结论与讨论 11

3.1 结论 11

3.2 讨论 11

参考文献 13

致谢 15

酯化酶复合菌剂的制备工艺条件研究引言

大曲因含有丰富的微生物和酶类而在白酒生产中起到糖化、酒化、发酵和生香作用，故其质量优劣直接影响着白酒的品质和出酒率。在大曲酶类中，酯化酶则是重要的一类，是大曲和白酒香气物质形成的动力[1]。 (责任编辑：qin)