鱼露发酵液中产蛋白酶乳酸菌的筛选及其添加应用  

Screening of Proteinase-producing Lactic Acid Bacteria from Fish Sauce and the Application

作　　者：黄紫燕[1] 刘春花[2] 罗婷婷[3] 朱志伟[1] 曾庆孝[1] 

机构地区：[1]华南理工大学轻工与食品学院,硕士研究生广东广州510640 [2]中国海洋大学食品科学与工程学院,青岛山东266003 [3]华南理工大学工商管理学院,广东广州510640

出　　处：《食品与发酵工业》2010年第11期88-92,共5页Food and Fermentation Industries

基　　金：广东省科学技术厅农业攻关计划(2007A020100001-8);广东省海洋渔业科技推广专项项目(A200899103)

摘　　要：采用平板透明圈法初筛、摇瓶复筛,从半年鱼露发酵液中筛选到1株产蛋白酶乳酸菌T1。考察其生理生化性质、酶学特性,并加入鱼露发酵液中进行发酵试验。结果显示:经形态特征观察,初步鉴别T1乳酸菌为芽孢杆菌属(Bacillus sp.);其最适生长温度为32℃,pH为5.5;所产蛋白酶酶活最适温度为40℃,pH为7.0,最适条件下酶活力达72.2U/mL;添加T1乳酸菌发酵45 d,其TSN、AAN含量分别达到2.16 g/100 mL和0.89 g/100mL,接近国家一级鱼露标准,游离氨基酸总量为5 070.28 mg/100 mL,比同期自然发酵增加了1.05倍。In order to find useful microorganisms that accelerate fish sauce fermentation, we used the method of transparent circle and shaking culture and isolated a proteinase producing Lactic acid bacteria T1 from 6 - month - fermented fish sauce. We investigated the proteinase＇s physiological and biochemical properties, enzymatic properties and add it to fish sauce for fermentation test. The results showed： the optimum growth temperature of T1 was 32℃, pH was 5.5 ; the optimum temperature of proteinase was 40℃ , pH was 7.0, the enzyme activity reached 72.2 U/ mL; preliminary identified T1 was Bacillus sp. T1 played a positive contribution to the accelerated of fish sauce fermentation. After fermented for 45 days T1 was added to raw material of fish sauce, the contents of TSN and AAN were 2.16 g/100mL and 0.89g/100 mL which is close to the national standard of A grade fish sauce. The contents of free amino acid increased 1.05 times to 5 070.28 mg/100g.

关 键 词：鱼露 蛋白酶 乳酸菌 应用 分离纯化 

分 类 号：TS264[轻工技术与工程—发酵工程]