[1]Minoda Y,Arai M,Torigoe Y. Acid-stable α-amylase of black aspergilli:part Ⅱ. Some general properties[J]. Agr Biol Chem,1968,32(1):104-109.
[2]钱萍. 酸性淀粉酶菌株的诱变选育及酶学性质研究[J]. 食品工业科技,2012,33(11):183-186.
[3]刘洋,王一琰,白黎婧,等. 一株酸性淀粉酶产生菌的分离鉴定及其酶学性质研究[J]. 食品工业科技,2014,35(4):174-178.
[4]王建玲,陈志鑫,刘逸寒,等. 产耐酸性α-淀粉酶菌株的分离、鉴定、酶学特性研究及发酵培养基的优化[J]. 生物技术通报,2014(4):159-163.
[5]张大为,张洁,王能强,等. 一株产酸性 α-淀粉酶产生菌的分离鉴定及所产酶学特性的初步研究[J]. 现代食品科技,2015,31(2):93-99.
[6]郭宏文,郭建华,邹东恢. 酸性α-淀粉酶产生菌的筛选[J]. 江苏农业科学,2013,41(12):360-361,362.
[7]Yoo Y J,Hong J,Hatch R T. Comparison of alpha-amylase activities from different assay methods[J]. Biotechnology and Bioengineering,1987,30(1):147-151.
[8]史永昶,姜涌明,樊飚,等. 蛋白酶对解粉芽孢杆菌α-淀粉酶活力的影响[J]. 微生物学通报,1995(1):23-25.
[9]李春喜,姜丽娜,邵云,等. 生物统计学[M]. 北京:科学出版社,1997:330-332.
[1]张安宁,刘连成.响应面法优化香菇液体发酵条件[J].江苏农业科学,2014,42(03):200.
Zhang Anning,et al.Optimization of liquid fermentation conditions of Lentinula edodes using response surface methodology[J].Jiangsu Agricultural Sciences,2014,42(21):200.
[2]熊进,何顺荣,吴鑫颖,等.黑曲霉液态发酵制备没食子酸的工艺研究[J].江苏农业科学,2015,43(05):250.
Xiong Jin,et al.Study on production process of gallic acid by submerged fermentation of Aspergillus niger[J].Jiangsu Agricultural Sciences,2015,43(21):250.
[3]牛晓娟,乙 引,叶 飞,等.深黄被孢霉发酵对大豆油脂含量及成分的影响[J].江苏农业科学,2015,43(02):269.
Niu Xiaojuan,et al.Study on oil contents and components of soybean by fermentation with Mortierella isabellina[J].Jiangsu Agricultural Sciences,2015,43(21):269.