Saccharifying enzyme

a first seeking for exploitation of saccharifying enzyme from spent liquor of citric acid fermentation

从柠檬酸发酵废液中开发糖化酶制剂的初探

the amylase gene expression in s.cerevisiae included α-amylase gene and saccharifying enzyme gene.

在酿酒酵母中已表达的淀粉酶基因包括α-淀粉酶基因和糖化酶基因。

a rapid detection method for saccharifying enzyme activity with active-staining starch-page

一种快速检测糖化酶活力的电泳活性染色方法

through a series of application experiments, it was proved to stimulate the multiplication of brewing microorganisms, increase the effect of saccharifying enzyme activity and improve the production rate of the yeast.

通过一系列应用试验，证明其具有刺激微生物增殖、提高糖化酶的糖化效果、提高酵母的产酒率等多种作用。

Using High Transformation Rate Saccharifying Enzyme Instead of Liquid Koji in the Alcohol Production

酒精生产中应用高转化率糖化酶取代液体曲的可行性

the result showed that: the de value and the content of dextrose reached 50.60% and 17.40% under the optimum conditions of saccharification temperature 55 ℃, the dose of saccharifying enzyme 3 ‰, the ratio of raw materials and water 1: 4.5 and saccharification time 180 min.

实验表明，最佳糖化条件为糖化温度55℃，加糖化酶量3‰，料水比1：4.5，糖化时间180min，可使水解度（DE值）和糖化液中还原糖含量分别达到50.60%和17.40%。

0.1% saccharifying enzyme and β-amylase were added in the preparation of mellow sugar solution to increase the sugar content and the solution quality.

制备醇香糖液时添加0.1%的糖化酶和β-淀粉酶，提高含糖量和品质。

the addition of saccharifying enzyme could improve liquor yield and. reduce liquor acidity produced by both the two species.

在添加糖化酶后，两种米种的酒分均有所提高，而酸度降低。

yam starch was liquefied by α-amylase, adding saccharifying enzyme and yeast to carry on fermenting while saccharifying to produce ethyl alcohol.

黄姜淀粉经过！-淀粉酶液化，加糖化酶和酵母进行边糖化边发酵生产酒精。

So, saccharification-fermentation is not fit to the very-high-gravity fermentation.2.Research on brewing diagram of saccharifying enzyme under different temperature and different sugar concentration, investigate the possibility of simultaneous saccharification and fermentation ( SSF).

因此，先糖化后发酵工艺不适用于浓醪酒精发酵。2.研究了糖化酶在不同温度、不同糖浓度下的糖化曲线，探讨同步糖化发酵的可能性。

the molds having saccharifying enzyme capable of dehydrolyzing uncooked starch are aspergillus niger, aspergillus awamori, rhizopus and endomycopsis fibuligera etc.

具有水解生淀粉能力的糖化酶的霉菌包括黑曲霉、泡盛曲霉、根霉、罗尔伏格菌和扣囊拟内孢霉等。

while the optimum working conditions found for saccharification are: saccharifying temperature 58 ℃, ph 4.5, saccharifying time 2.5 h, saccharifying enzyme added 0.3 g/ 100 g corn meal.

最佳糖化工艺条件为糖化温度58℃，pH值4.5，糖化时间2.5h，糖化酶的添加量0.3g/100g玉米粉。

th-aady and saccharifying enzyme were added during mixed-steaming and mixed-heating of xiangquan luzhou-flavor liquor for multiple-seasons consecutive production test.

通过在湘泉浓香型白酒的混蒸混烧工艺中添加TH-AADY和糖化酶，进行多季节连排生产试验。

sisal stem was used as raw materials. after water cooking and saccharification, α-amylase and saccharifying enzyme and active dry yeast were added into extractive juice for fermentation experiments under the conditions of different inoculation quantity, different temperature and different fermentation time.

以剑麻柄为原料，将其水煮糖化后，在浸提液中加入α-淀粉酶、糖化酶、活性干酵母，在不同接种量、不同温度和不同发酵时间下发酵试验。

approaches to reducing the use level of saccharifying enzyme in the fermentation of uncooked materials for producing alcohol

无蒸煮酒精发酵中降低糖化酶用量的途径及措施

study on application of saccharifying enzyme in extraction of sapogenins in dioscorea zingiberensis

应用糖化酶改良法提取黄姜皂素

the best additive quantity of the saccharifying enzyme, protease,α amylase, cellulase and pectinase in the laying hen's feed was selected by orthogonal experiment to find good formula.

用正交试验法对糖化酶、蛋白酶、α-淀粉酶、纤维素酶及果胶酶在产蛋鸡饲料中最佳添加量进行优选，以期找到最佳配方。

application of blending saccharifying enzyme to beer producing

糖化复合酶在啤酒生产中的应用

two enzyme preparations suitable for saccharification of raw corn grits were selected among about 20 kinds of saccharifying enzyme preparations. suitable ethanol fermentation conditions of raw corn grits was examined using yeast strain 1031-r at 40 ℃.

从20种糖化酶制剂中优选出适于糖化玉米原料的2种酶制剂，用酵母菌株1031-R于40℃检验了适合玉米原料酒精发酵的条件。

abstraction and characteristic of a novel acid- resistant liquefying- saccharifying enzyme

新型耐酸性液化糖化酶的分离提取及其特性

research on saccharifying enzyme for uncooked starch

生淀粉糖化酶的研究

Study on Process Conditions of Liquid Culture of Acid-resistant Liquefying-saccharifying Enzyme

耐酸性液化糖化淀粉酶的液态发酵工艺的研究

saccharifying enzyme and active dry yeast and cellulase were added in the process of liquid fermentation of residual dis-tillers grains of yellow rice wine for alcohol production.

添加糖化酶、活性干酵母和纤维素酶进行黄酒残糟液态发酵和蒸馏生产酒精。

the fermented liquor was extracted and separated to obtain about 70% yield with a novel enzyme preparation with liquefying and saccharifying enzyme activity.

发酵液经过提取、分离，可以得到收率70%左右，同时具有液化和糖化两种酶活力的新型酶制剂。