摘要
豆豉是一种以大豆作为原料经过微生物发酵而形成的传统发酵食品.在发酵过程中,蛋白酶产生菌是其优势菌株并发挥着重要作用.通过对传统曲霉型豆豉发酵过程中的微生物进行分离、初筛和复筛,筛选获得1株高产蛋白酶的菌株,经测定其酶活力为2 231 U·L-1.通过生理生化及16S DNA分子鉴定该菌株为解淀粉芽孢杆菌.获得的高活力蛋白酶产生菌将为后续制作风味良好的豆豉提供基础,同时也为工业化生产蛋白酶提供菌种资源.
Lobster sauce is a kind of soybean as raw material by microorganism fermentation and made of traditional fermented food. The proteinase strain is adominant bacteria and play an important role in the process of the fermentation. This article screen an strain of high yield protease through the process of separation,the first screening and the second screening in traditional fermented soybean fermentation microorganisms. Through determination,the enzyme activity 2 231 U·L-1. Through the physiological and biochemical and 16 S r DNA molecular identification,the strain is Bacillus amyloliquefaciens. The high-yield alkaline protease producing strain that this study obtained will provide foundation for subsequent production good flavor fermented soya beans,at the same time provide species resources for industrial production of protease.
出处
《江西师范大学学报（自然科学版）》
CAS
北大核心
2015年第5期497-501,共5页
Journal of Jiangxi Normal University(Natural Science Edition)
基金
科技部2014农业科技成果转化项目
国家自然科学基金(31360217)
江西省科技厅支撑计划(20142BBG70016)资助项目
关键词
豆豉
蛋白酶产生菌
筛选
鉴定
解淀粉芽孢杆菌
type aspergillus tempeh screening
identification
Bacillus amyloliquefaciens
