摘要
对Y12发酵产物的热稳定性,酸碱稳定性,紫外光照射稳定性和常温下时间的稳定性进行了研究88.。3%实;验在表紫明外,光该照发射酵7产h物后对其温活度性,比紫率外为光9和0.8酸%性;在环碱境性稳环定境性下比其较活好性,9下0℃降水比浴较3明0m显in,后在其pH活=1性1时比已率经为失去了活性;在常温下对时间的稳定性比较差,常温下8天后其活性比率为59.7%。
The paper conducted a research on the stability of Y 12 ＇ s Fermentation Product,with factors like heat,pH value,ultraviolet irradiation and time duration under normal temperature being considered.It is indicated in the experiments that Y12＇s fermentation product maintains stable under various degrees of heat,ultraviolet irradiations and acid environments,with the activity ratio keeping at 88.3% after showered by the 90℃ water for 30 minutes and 90.8% after irradiated by the ultraviolet for 7 hours;however,when situated under the alkaline environments,its activity ratio will decrease evidently,with no activity when the pH value reaching 11.Besides,its stability will also decrease with time going on under normal temperature,with the activity ratio keeping at only 59.7% after 8 days.
出处
《中国农学通报》
CSCD
北大核心
2011年第12期140-143,共4页
Chinese Agricultural Science Bulletin
基金
科技部支撑计划课题项目"茄科植物内生抑菌活性微生物的研究"(2006BAD08A08)
关键词
Y12发酵产物
稳定性
活性比率
Y12＇s fermentation product
stability
activity ratio
