中文摘要：

α-淀粉酶广泛分布于动物、植物和微生物中，能水解淀粉产生糊精、麦芽糖、低聚糖和葡萄糖等，是食品工业中应用最为广泛的酶制剂之一。从东北三省传统的家庭自制豆酱上获得纯培养真菌389株，通过可溶性淀粉平板初筛获得具有α-淀粉酶活性的菌株34株，其中曲霉属的真菌14株、青霉12株、毛霉2株、镰孢菌2株、帚霉1株、犁头霉1株、木霉2株。米曲霉（Aspergillus oryzae）、橘灰青霉（Penicillium aurantiogriseum）和疣状青霉（Penicillium verrucosum）出现频率较高，是豆酱发酵过程中产生α-淀粉酶的优势种群。

英文摘要：

α-amylase is widely distributed in animals, plants and microbes; it can hydrolyze starch and generate dextrin, maltose, oligosaccharides, and glucose, it is one of the most widely-used enzymes in food industry. In the study, 389 strains of pure culture fungi were obtained from the traditional homemade soybean paste in three northeast provinces; 34 strains with α-amylase activity were preliminarily screened through soluble starch plate method, including 14 strains of Aspergillus, 12 strains of Penicillium, 2 strains of Mucor, 2 strains of Fusarium, 1 strain of Scopulariopsis, 1 strain of Absidia, and 2 strains of Trichoderma. The fi＇equency of occurrence of A. oryzae, P. aurantiogriseum and P. verrucosum was higher and they were dominant strains producing α-amylase in the fermentation process.