| 摘要 |
Enzymes are derived from microorganisms of the genus Trametes In an example, Trametes sanguinea (L. ex Fr.) Lloyd (ATCC-14622) was inoculated on a sterile aqueous medium containing: sucrose-4%, glucose-2%, soyabean cake-3%, cornsteep liquor-1%, ammonium sulphate-0.2%, potassium dihydrogen phosphate-0.2%, magnesium sulphate heptahydrate-0.1%, copper sulphate-0.05%. Incubation was effected at 28 DEG C. for 140 hours with agitation and aeration. The pH was adjusted to 4.0 by ammonium sulphate, the broth was filtered, and crude enzyme was precipitated from the filtrate by ammonium sulphate, collected by centrifuging, and dried at 35 DEG C. The crude enzyme was then dissolved in distilled water, dialysed at 4 DEG C. for a day, and reprecipitated with ammonium sulphate.ALSO:Improved dairy products are obtained by treating a starting material comprising milk, or a product prepared or being prepared therefrom, with a flavouring enzyme produced by micro-organisms of the genus Trametes, especially Trametes sanguinea (L. ex Fr.) Lloyd (ATCC-14622). Suitable starting materials include cow's milk, skim milk, cream, butter, condensed milk, green cheese, or a sour milk beverage such as yoghurt. If desired the enzyme may be produced in situ by adding the microorganism to the starting material. In examples the enzyme was used in place of the conventional starter and rennet to prepare a cheese without ripening, and in the preparation of butter from cream, and a flavoured milk was prepared by inoculating cow's milk with the Trametes. |
