CAJ | 학술논문

实验室筛选获得一株高产木聚糖酶真菌，通过鉴别培养基及显微镜形态观察初步鉴定为米曲霉原变种（菌株代号M00601）。对其发酵液关键指标（黄曲霉毒素和桔霉素含量）进行安全评价，结果符合国家食品安全相关标准，证明其发酵液为食品级。考察此食品级木聚糖酶对馒头性能的影响，结果显示当酶活添加量为4000 U/kg时效果最佳，可明显提高馒头比容、硬度等品质指标。
실험실사선획득일주고산목취당매진균，통과감별배양기급현미경형태관찰초보감정위미곡매원변충（균주대호M00601）。대기발효액관건지표（황곡매독소화길매소함량）진행안전평개，결과부합국가식품안전상관표준，증명기발효액위식품급。고찰차식품급목취당매대만두성능적영향，결과현시당매활첨가량위4000 U/kg시효과최가，가명현제고만두비용、경도등품질지표。
A fungus produced xylanase efficiently was obtained and it was identified preliminarily as Aspergillus oryzae (Code-named M00601) by observing the differential mediums and micromorphology. The key indicators (aflatoxin and citrinin content) of the fermented liquid accorded with the national food safety standards and was food grade by the safety evaluation. The effects of the xylanase on the performance of the steamed bread was investigated and the best results (steamed breads' specific volume, hardness and other quality indicators) was obtained as the amount of enzyme activity was 4 000 U/kg.