SU608835A1 - Штамм гриба продуцент липазы дл сыродели - Google Patents
Штамм гриба продуцент липазы дл сыроделиInfo
- Publication number
- SU608835A1 SU608835A1 SU762430374A SU2430374A SU608835A1 SU 608835 A1 SU608835 A1 SU 608835A1 SU 762430374 A SU762430374 A SU 762430374A SU 2430374 A SU2430374 A SU 2430374A SU 608835 A1 SU608835 A1 SU 608835A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- bmkf
- thom
- cheese making
- fungus strain
- rogueforti
- Prior art date
Links
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Enzymes And Modification Thereof (AREA)
Description
Активность образуемой липазы, представленна в таблице, определ лась по гидролизу 20%-ных сливок, эмульсий оливкового масла и тристеарина и выражалась в мл 0,05 NKOH на 1 мл культуральной жидкости за 1 ч (дл тристеарииа за 3 ч):
Таблица
Субстрат
Липазна активность
15-16
28-30
О
Липаза предлагаемого гриба гидролизует субстраты в пределах рН 2,75-9 с максимумом активности при рН 6,0.
Работает в широком диапазоне температур (4-60°С) с оптимумом при 45°С.
Claims (1)
1. Авторское свидетельство СССР №491693 кл. С 12К 1/02, 1975.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU762430374A SU608835A1 (ru) | 1976-12-14 | 1976-12-14 | Штамм гриба продуцент липазы дл сыродели |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU762430374A SU608835A1 (ru) | 1976-12-14 | 1976-12-14 | Штамм гриба продуцент липазы дл сыродели |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SU608835A1 true SU608835A1 (ru) | 1978-05-30 |
Family
ID=20686763
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SU762430374A SU608835A1 (ru) | 1976-12-14 | 1976-12-14 | Штамм гриба продуцент липазы дл сыродели |
Country Status (1)
| Country | Link |
|---|---|
| SU (1) | SU608835A1 (ru) |
-
1976
- 1976-12-14 SU SU762430374A patent/SU608835A1/ru active
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