中国传统虾酱中产蛋白酶霉菌的分离和鉴定  

Isolation and identification of protease production molds flora from Chinese traditional shrimp paste

作　　者：连鑫[1] 杨锡洪[1,2,3] 解万翠[1,2,3] 杨亚东[1] 吉宏武[1,2,3] 刘书成[1,2,3] 毛伟杰[1,2,3] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088 [2]广东普通高等学校水产品深加工重点实验室,广东湛江524088 [3]广东省水产品加工与安全重点实验室,广东湛江524088

出　　处：《食品与机械》2014年第3期40-43,共4页Food and Machinery

基　　金：现代农业产业技术体系建设专项(编号:GARS-47)

摘　　要：为研究传统虾酱快速发酵技术,制备新型发酵剂并用于工业化生产,以中国传统虾酱为原料,采用平板稀释法以马铃薯葡萄糖琼脂培养基(PDA)对虾酱样品中的霉菌种群进行分离,得到一株具有水解蛋白能力的霉菌。通过形态学和ITS rDNA序列分析对该菌株进行鉴定,确定该菌属于半知菌亚门,丝孢纲,丛梗孢目,曲霉属黑曲霉(Aspergillus niger)。从传统虾酱中分离出的具有水解蛋白能力的黑曲霉,为虾酱的纯种发酵提供了理论基础。In order to investigate the profile of molds flora in traditional Chinese shrimp paste, which was as the new starter culture in the fast fermentation of industrial product technology, A molds flora was isolated from traditional Chinese shrimp paste by using the method of dilution plating on the medium of potato dextrose agar （PDA）, and the morphological identification and PCR techniques were used to identify species. By ITS rDNA sequence analysis and combining with morphological identification, the fungus belongs to the Deuteromyco tina , and Hyphomycetes , Moniliales , Aspergillus , Aspergillus niger. A producing protease Aspergillus Niger isolated from traditional shrimp paste, provides a theoretical basis for the shrimp paste by pure breed fermentation.

关 键 词：虾酱 霉菌 分离 鉴定 

分 类 号：TS264.24[轻工技术与工程—发酵工程]