鲢鱼鱼露酿造用米曲霉的筛选研究  

Study on Screening of Brewing Aspergillus Oryzae for Sliver Carp Fish Source

作　　者：李彤阳[1] 宋文霞[1] 杨革[1] 

机构地区：[1]曲阜师范大学生命科学学院,山东曲阜273100

出　　处：《食品研究与开发》2013年第5期104-106,共3页Food Research and Development

基　　金：山东省自然科学基金(ZR2009DM034)

摘　　要：以筛选酿造鲢鱼鱼露的米曲霉为研究目标,从酱油曲精中分离得到68株菌株,初筛确定10株具有典型米曲霉形态且在蛋白酶产生菌培养基平板上有液化圈的菌株。分别测其蛋白酶酶活,筛选出4株具有较高蛋白酶活力的米曲霉菌株。分别以上述4株菌株作为发酵菌株进行三级筛选,发酵后测其α-氨基氮的含量,结果得到1株发酵后α-氨基氮含量高的菌株,达0.963 g/100 mL,并将该菌株命名为A spergillus Oryzae L-9。This study aimed at screening of aspergillus oryzea for brewing sliver carp fish source, screening ten strains of typical from 68 strains of aspergillus oryzae, according to measure the activity of enzyme, and there are more activity of protein enzyme in four strains. Then the four strains above point would be screened with the third time,which measuring the content of α-Amino nitrogen. The results show that there are high content of α-Amino nitrogen in one strains, which reached to 0.963 g/100 mL, and it was named A spergillus Oryzae L-9.

关 键 词：鲢鱼 米曲霉 筛选 鱼露 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]