香蕉及茶叶中单宁降解菌株的筛选  

Isolation of Tannase-producing Bacterias from Leaves of Banana and Tea

作　　者：宋志萍[1] 蔡俊鹏[1] 曹丽芳[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2005年第3期39-41,共3页Modern Food Science and Technology

摘　　要：本实验从香蕉茎叶、茶叶及香蕉土壤、茶土壤环境中经初筛和复筛分离纯化出16株产单宁酸酶的菌株,对其菌株的外在特性和产酶活力进行了研究和测定。结果表明,从培养基来看,产酶菌株以从牛肉膏蛋白胨中性培养基里分离出来的居多(11株);从原料来源看,以从茎叶分离出的菌株居多(14株);菌株多为棕或绿色霉菌(15株);水解圈以透明的居多(10株),且16株菌株的水解圈与菌落直径比均在1.0-2.0之间。产酶菌株的酶活和水解圈的透明状态基本相符;其中以牛中香茎处100-1、牛中香茎处100-2、牛中香茎处100-6等3株的酶活值最大,为3.4。In this study, 16 powerful tannase-producing bacterias were isolated from leave or soil of banana and tea. We investigated their characteristic and tannase-producing activity .The result are as follow, the 16 powerful tannase-producing bacterias are mostly isolated from the beef and peptone neural culture, leaves; most of them are brown or green mildew; hydrolyse zones are mostly transparent and the scale of D/d is mostly between 1.0 and 2.0.The tannase-producing activity of these bacterias are accordance with the state of their hydrolyse zones. The tannase-producing activities of Niuzhong-xiangjingchu 10^0-1, 10^0-2, 10^0-6 are the most, reach 3.4.

关 键 词：单宁酸酶 筛选 酶活 

分 类 号：TS201.3[轻工技术与工程—食品科学]