四川香肠中产蛋白酶和脂肪酶霉菌的分离与鉴定  

Isolation and Identification of Proteinase and Lipase Producing Mould from Sichuan Sausages

作　　者：杨勇[1] 程燕[1] 廖定容[1] 帅谨[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《食品科学》2012年第15期246-251,共6页Food Science

基　　金：四川省教育厅科研计划项目(11ZA082)

摘　　要：从四川自然发酵香肠表面分离得到121株霉菌菌株,分属曲霉、青霉和毛霉,以蛋白酶、脂肪酶活性作为筛选指标,经初筛、复筛,得到一株产蛋白酶、脂肪酶活性强的菌株P2。经形态观察以及菌株的分子生物学鉴定,该菌株鉴定为产黄青霉。通过对该菌株进行毒理学实验,表明各实验组小白鼠行为体征、血液指标、生化指标以及脏器的颜色、形状、大小均与空白对照组之间无显著差异,可初步判定该菌株是安全无毒的。A total of 121 mould strains were isolated from the surface of naturally fermented Sichuan sausage,which belonged to Aspergillus,Penicillium and Mucor.A strain with the highest proteanase and lipase activities named as P2was screened out of them by primary and secondary screening.According to its morphological and molecular biological characteristics,P2 was identified as Penicillium chrysogenum.Toxicological tests were carried out to test the safety of P2.The data obtained showed that the behavior,blood indicators,biochemical parameters and viscera appearance of tested mice revealed no significant difference compared to those of control mice（P 0.05）,indicating that P2is a safe and non-toxic mould.

关 键 词：四川香肠 霉菌 蛋白酶 脂肪酶 分离 鉴定 

分 类 号：TS201.3[轻工技术与工程—食品科学]