猪血发酵菌株的筛选及其产蛋白酶特性的研究  

Screening of Swine Blood Fermentation Stains and the Protease Acitivities during Fermentation

作　　者：马小元[1] 

机构地区：[1]吉林农业工程职业技术学院教务处,吉林四平136000

出　　处：《食品研究与开发》2012年第6期182-184,共3页Food Research and Development

摘　　要：为提高猪血蛋白的利用率,从实验室现有菌种中筛选具有优良猪血发酵性能的菌株。研究结果表明,黑曲霉HF-1发酵160 h后,蛋白水解程度最高,pH下降幅度也最高,具有最佳的发酵性能。酸性蛋白酶是在猪血蛋白水解过程中起主要作用的蛋白酶。黑曲霉HF-1具有更好的发酵猪血的性能,可能也与其分泌酸性蛋白酶的能力有关。The objectives of this study was finding more effective ways to utilize swine blood proteins.Four Aspergillus strains were compared for their hydrolyzing capability of blood proteins during fermentation.Acid protease secreted by Aspergillus might play the most important role in the hydrolyzing process.After 160 hours,Aspergillus niger HF-1 showed its best abilities of hydrolyzing the proteins,lowing the pH,which might be responsible for its better abilities of secreting acid protease.

关 键 词：猪血 发酵 黑曲霉 蛋白酶 

分 类 号：TS251.93[轻工技术与工程—农产品加工及贮藏工程]