豆乳凝固酶菌株的筛选及产酶条件的初步优化  

Screening of soymilk-clotting enzyme microorganism and preliminary optimization of its fermentation conditions

作　　者：邓静[1] 吴华昌[1] 石岩昌[1] 陈武军[1] 

机构地区：[1]四川理工学院生物工程系,四川自贡643033

出　　处：《中国酿造》2008年第5期44-46,共3页China Brewing

基　　金：四川省教育厅资助项目(2006B054)

摘　　要：以蜀南地区的豆腐乳为原材料,通过平板粗筛出白色沉淀圈/透明圈比值大的5株菌。再将这些菌株用三角瓶复筛,得到1株豆乳凝固酶活力/蛋白酶活力比值较大的菌株,经显微镜初步鉴定为毛霉。通过正交试验对该菌株进行产酶条件优化,当培养基中水分含量为70%,起始pH6.5,温度25℃时,其豆乳凝固酶的产酶活力可达93.3U/g。该菌株具有豆乳凝固酶活力的能力,值得深入开发研究。Five strains, whoso sediment cycle was larger than transparent cycle on solid media, were isolated from sofu made in south Sichuan. After re-screening by flask cultivation, a strain was obtained whoso soymilk-clotting enzyme activity was higher than proteinaso activity. The strain was primarily identified as mucor by microscope. The conditions for soymilk-clotting enzyme production were optimized by orthogonal test. It was found that the soymilk-clotting enzyme activity reached 93.3 U/g when 70% water was contained in the medium with initial pH 6.5 at 25℃. The strain had ability to produce soymilk-clotting enzyme, and was worth for further research and development.

关 键 词：豆乳凝固酶 筛选 酶活 

分 类 号：Q933[生物学—微生物学] Q936