牛磺酸对米曲霉蛋白酶活性影响的初步研究

Study on the effect of taurine on protease activity of Aspergillus oryzae

摘要: 将牛磺酸作为米曲霉生长的强化剂,对米曲霉生长阶段的发芽率、孢子量、蛋白酶活进行了研究。结果表明,添加一定浓度的牛磺酸对米曲霉的生长有促进作用,牛磺酸的添加量0.1%、温度30℃平板培养5 h,米曲霉发芽率为95.12%,比空白组提高了10.3%;牛磺酸添加量0.1%、温度30℃发酵培养基培养72 h,米曲霉孢子数为1.09×1010个/g,比空白组提高了60.3%,米曲霉中性蛋白酶活达到15548 U/g,比空白组提高了38.8%。添加牛磺酸提高了米曲霉的产酶能力,为牛磺酸作为功能因子添加于豆制品提供了理论依据。

Abstract: Germination rate,the number of spore,and protease of Aspergillus oryzae which taurine were added as enriching substance in medium were studied.The results indicated Aspergillus oryzae was promoted by a constant concentration of taurine.Aspergillus oryzae was cultivated in plate medium with addition of taurine 0.1% at 30 ℃ for5 h and the germination rate reached 95.12%,which was increased by 10.3% than that of blank group.Aspergillus oryzae was cultivated in fermentation medium with addition of taurine 0.1%,at 30 ℃ for 72 h and the spore and the protease reached one gram per 109 billion and 15548 U / g,respectively,which was increased by 60.3% and 38.8%than that of blank group.Adding taurine could improve the ability of enzyme,which provide a theoretical basis for taurine as functional factors.