传统发酵霉豆渣中产酶优势菌的分离鉴定及性质研究  

Isolation and identification of dominant microorganism in traditional fermentative Meidouzha and characterization of dominant strain

作　　者：徐书泽 黄丽[1] 滕建文[1] 韦保耀[1] 夏宁[1] 

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004

出　　处：《食品与发酵工业》2014年第3期102-106,共5页Food and Fermentation Industries

摘　　要：以梧州霉豆渣为对象，筛选出1株产生蛋白酶和纤维素酶的菌株，经过反接种验证，该菌能较好地发酵豆渣，形成与霉豆渣相似的质地和风味。以菌株在PDA上的菌落特征、菌丝形态、产孢结构及其孢子形态等的鉴定为基础，结合ITS序列分析，确定该株菌为粗糙脉孢菌。采用菌丝体生长量千重为主要衡量指标进行菌种生理特性研究，确定该菌对数生长期在0—36h，最适生长温度为28～32℃，最适生长pH值为6。A Meidouzha production strain was selected from traditional fermentative soybean residue. It could pro- duce protease and cellulase. After vaccination,the strain could fermented soybean residue well,and then develop the similar texture and flavor to the Meidouzha. The strain was identified by their morphs of myeerial,hyphal, spore and ITS sequence. The results showed that the strains were Neurospora crassa. Then the physiological property of the strain was studied based on different pH value, temperature, time and weight of the mycelium to define optimum phase of growth of the strain. The range of its log growth phase was 0 - 36 h. The range of optimum growth temperature was 28 32℃. The optimum pH was 6.

关 键 词：霉豆渣 脉孢菌 鉴定 蛋白酶 纤维素酶 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]