Research on Enzymological Characteristics of Moulds from Distiller's Yeast

Abstract:

The experiment has studied the enzymological characteristics of 5 moulds isolated from the distillery yeast, which determined the best condition of culture for the production of saccharifying enzyme and liquifying enzyme. The result has shown that the activity of saccharifying enzyme and liquifying enzyme is higher when the culture time is 5d and when the pH is 5.8. The best pH action ranges from 5.2~7.0; The activity begins to fall when the content of alcohol in the culture solution is more than 60%. The activity of saccharifying enzyme and liquifying enzyme of the 5 moulds changes as the time of culture differs. The longest time of the culture of enzyme is 3~5 d. The pH when the activity of saccharifying enzyme and liquifying enzymeranges of the five moulds is highest ranges from 5.2~7.0 , and it will fall when the pH is meta-acid or meta soda. It’s predited that the activity of enzyme will lose when meta-acid or meta-soda.

• Periodical: Advanced Materials Research (Volumes 512-515)
• Pages: 2399-2404
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.512-515.2399
• Online since: May 2012
• Authors: Bei Song, Ji Hua Wang, Li Jie Peng, Di Cui, Ying Ning Wang
• Keywords: Distillery Yeast, Enzyme Activity, Enzymological Characteristics, Liquefied Enzyme, Saccharification Enzyme

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