应用原生质体融合技术筛选豆豉芽孢杆菌  

Development of Bacillus strain for Douchi fermentation by protoplast fusion

作　　者：孟望霓 吴拥军[2] 李耀中[2] 詹寿年[2] 吴玉俊[2] 

机构地区：[1]贵州省产品质量检验检测院,贵州贵阳550006 [2]贵州大学生命科学学院贵州省农业生物工程重点实验室,贵州贵阳550025

出　　处：《中国酿造》2011年第8期57-60,共4页China Brewing

基　　金：贵阳市工业公关项目(筑科工合同字[2010]第1-68号);贵阳市人才基金(筑人才办合同字[2010]第23号);贵州大学人才引进项目(贵大人基合字[2010]第022号)

摘　　要：采用原生质体融合技术,以枯草芽孢杆菌B1⑥为出发菌株,与纳豆芽孢杆菌进行原生质体融合,最终筛选获得融合菌株11株。其中以枯草芽孢杆菌B1⑥和纳豆芽孢杆菌融合获得的RH3519菌株纯种发酵豆豉的品质最佳,且显著优于原始菌株和自然发酵豆豉。RH3519菌株的生理生化鉴定表明,属于芽孢杆菌属的枯草芽孢杆菌(Bacillus subtilis),其遗传稳定性高,发酵不产气,发酵特性可满足工业生产的要求。Using Bacillus subtilis BI and Bacillus subtilis natto as parent strains, 11 fusion strains were obtained by protoplast fusion. The sensory of Douchi fermented by fusion strain RH3519 was superior to those fermented by other strains in pure fermentation, and even better than those produced by natural fermentation. The physiological and biochemical identification showed that RH3519 belonged to Bacillus subtilis. RH3519 had high genetic stability and produced no gas during fermentation. The fermentation properties of RH3519 could meet the requirements of industrial production.

关 键 词：原生质体融合 筛选 豆豉 芽孢杆菌 

分 类 号：TS201.3[轻工技术与工程—食品科学]