摘要
以传统自然发酵的后熟期豆瓣酱为研究对象,采用传统分离方法和现代分子生物学相结合的手段分析微生物菌群多样性,同时筛选高产蛋白酶菌株,并对其进行豆瓣制曲及甜瓣子发酵的应用。结果表明从后熟期豆瓣酱中共分离出8个属的微生物菌群,细菌包括Bacillus属、Lactobacillus属、Weissella属、Staphylococcus属;真菌包括Aspergillus属、Lichtheimia属、Saccharomyces属、Yarrowia属,其中Bacillus属占据着主要优势。同时筛选出了能高产蛋白酶的菌株DM1,相比于市售米曲霉,其蛋白酶活力较高,达到1054.14U/g,且发酵后的甜瓣子色泽棕褐,酱香味浓郁,氨基酸态氮含量也有所提高,经鉴定DM1为米曲霉(Aspergillus oryzae)。
The diversity of microbes in the post-fermentation period of traditional natural fermented soybean paste was analyzed by traditional separation method and modem molecular biology technique, and high yield protease strain, which was used in koji making and sweet soybean fermentation, was screened from those microbes. The re- suits showed that the total of 8 predominant genera were isolated, including Bacillus, Lactobacillus, Weissella, Staphylococcus, Aspergillus, Lichtheimia, Saccharomyces and Yarrowia, among which genus Bacillus is dominant. At the same time, the strain DM1 with high protease yield was screened. Compared with commercially available Aspergillus oryzae, its protease activity was more higher, which reached to 1054.14U/g, and the fermented sweet soybean have the characteristics of brown color, rich aroma and increased amino acid nitrogen content. By prelimi- nary identification combined with 26S rDNA identification, the DM1 was identified as AspergiUus oryzae.
出处
《食品与发酵科技》
CAS
2018年第1期39-44,共6页
Food and Fermentation Science & Technology
基金
国家重点研发计划(2016YFD0400505)
四川省科技计划项目(2017SZ0044)
成都市科技项目(2016-XT00-00031-NC)
关键词
自然发酵
后熟期豆瓣酱
微生物多样性
蛋白酶
米曲霉
natural fermentation
soybean paste
microbial diversity
protease
Aspergillus oryzae
