[1]杨林,王筱兰,杨慧林,等.1株传统曲霉型豆豉中高活力蛋白酶产生菌的分离及其鉴定[J].江西师范大学学报(自然科学版),2015,(05):497-501.
 YANG Lin,WANG Xiaolan,YANG Huilin,et al.A Strain of High Activity of Protease Producing Bacteria Isolation and Identification in the Traditional Type Aspergillus Tempeh[J].,2015,(05):497-501.
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1株传统曲霉型豆豉中高活力蛋白酶产生菌的分离及其鉴定()
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《江西师范大学学报》(自然科学版)[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2015年05期
页码:
497-501
栏目:
出版日期:
2015-10-01

文章信息/Info

Title:
A Strain of High Activity of Protease Producing Bacteria Isolation and Identification in the Traditional Type Aspergillus Tempeh
作者:
杨林;王筱兰;杨慧林;张菊;谢雅雯
江西师范大学生命科学学院,江西南昌,330022
Author(s):
YANG Lin;WANG Xiaolan;YANG Huilin;ZHANG Ju;XIE Yawen
关键词:
豆豉蛋白酶产生菌筛选鉴定解淀粉芽孢杆菌
Keywords:
type aspergillus tempeh screeningidentificationBacillus amyloliquefaciens
分类号:
S718.81
文献标志码:
A
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2231 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.
Abstract:
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 fermen-tation. 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 en-zyme activity 2 231 U·L-1 . Through the physiological and biochemical and 16S rDNA 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 re-sources for industrial production of protease.

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备注/Memo

备注/Memo:
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)
更新日期/Last Update: 1900-01-01