阳江豆豉Aspergillus oryzae分离鉴定及其中性蛋白酶分析  

Isolation and identification of Aspergillus oryzae from Yangjiang lobster sauce and neutral protease analysis

作　　者：曲直[1] 蒋爱民[1] 吴兰芳[1] 孙韵[1] 栗俊广[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《食品与机械》2012年第5期22-25,共4页Food and Machinery

基　　金：广东省重大专项(编号:2011A020102001)

摘　　要：对阳江豆豉分离菌株进行多项分类鉴定,并对该菌中性蛋白酶基因克隆和序列分析,预测菌株中性蛋白酶二级结构。采用18SrRNA基因序列鉴定菌株,并以菌株中性蛋白酶的氨基酸序列为基础,应用DNA Star Protean软件对蛋白酶的二级结构进行预测。通过形态和18SrRNA基因序列分析,鉴定该菌株为米曲霉Aspergillus oryzae。通过RT-PCR和PCR从菌丝体中克隆了基因序列,与产中性蛋白酶有关的核苷酸序列有2 113bp,推测出634个氨基酸序列。To isolate and identify the strains from Yangjing lobster sauce,then through RT-PCR and sequence analysis predicted the strain neutral protease secondary structure.Using 18SrRNA gene sequence to identify strain and based on the amino acid sequence of the strain neutral protease,the secondary structure of the protease was predicted by DNA Star Protean software.The morphology and 18S rRNA gene sequence showed that the strain was Aspergillus oryzae.Cloned by RT-PCR and PCR from the mycelium,the gene sequence was 2 113bp in the nucleotide sequence of neutral protease,which deduced 634amino acid sequences.

关 键 词：阳江豆豉 18S RRNA基因序列 DNA STAR 蛋白质二级结构 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]