关于两种Penicillium chrysogenum菌株在豆发酵过程中的酶活性和代谢学的研究

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Xiaodong Sun1, Hong Yang1, Guangwei Huo1

  • 1College of Environment and Resources, Dalian Minzu University, Dalian, China.

Frontiers in microbiology
|June 11, 2025
PubMed
概括

两个Penicillium chrysogenum菌株,JSPP6_1和GJY1_3,在发酵大豆粉生产中发挥着不同的作用. 菌株JSPP6_1增强了脂酶和有机酸水平,而GJY1_3增加了蛋白酶和氨基酸含量,影响了味道.

关键词:
这种植物是Penicillium chrysogenum.脂酶活性激酶的活性.代谢生物组的代谢生物组蛋白酶活动的蛋白酶活性.单种菌株发酵单种菌株发酵

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