曲霉型豆豉优势菌株筛选与鉴定  

The screening and identification of superior strains from Aspergillus-type Dou-chi

作　　者：管泳宇[1] 吴满刚[1] 葛庆丰[1] 于海[1] 汪志君[1] 

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225127

出　　处：《食品工业科技》2012年第23期178-182,共5页Science and Technology of Food Industry

摘　　要：对曲霉型豆豉进行微生物的初筛和复筛,对筛选得到的优势菌株进行了形态学分析及生理生化指标的测定,并结合分子鉴定和自GenBank所查询得到的11株参比菌株,运用最大自然法构建系统发育树。得到高蛋白分解能力米曲霉1株,活力为355U/g;高产酸发酵乳杆菌1株,其发酵20h终酸度66°T、纤维素酶活47U/g、蛋白酶活140U/g、枯草芽孢杆菌1株、高蛋白降解率木糖葡萄球菌1株、毕赤酵母1株、黑曲霉1株。The microflora and compositions of Dou-chi produced by natural fermentation were analyzed with the observation of morphological,physiological and biochemical reaction.Maximum Likehood phylogeny tree of rDNA sequences of the 6 isolates sequenced and l l isolates downloaded from GenBank was used to reveal the phylogenetic relationships. 355U/g protease activity was showed by the Aspergillus Oryzae strain. The acidity activity of the Lactobacillus Fermentu strain was 66°T.Cellulase activity and protease activity of the Bacillus Subtilis strain were 47U/g and 140U/g, respectively. The Staphylococcus Xylosus strain showed high ability of protein degradation.Meanwhile,a Pichia Ohmeri strainand a Aspergillus Niger were identified.

关 键 词：曲霉型豆豉 分子鉴定 系统发育树 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]