清香大曲中性蛋白酶产生菌的分离鉴定及应用研究  

Isolation, identification and application of bacteria producing neutral protease from light-flavor Daqu

作　　者：冯利芳 李素琴 刘鹏烩 闫凤祥 张秀红[1] FENG Li-fang;LI Su-qin;LIU Peng-hui;YAN Feng-xiang;ZHANG Xiu-hong(School of Life Science,Shanxi Normal University,Linfen041000;The Quality Testing Center of Shanxi Xinghuacun Fenjiu Distillery Company Limited,Fenyang032200)

机构地区：[1]山西师范大学生命科学学院,临汾041000 [2]山西杏花村汾酒厂股份有限公司质量检测中心,汾阳032200

出　　处：《食品科技》2018年第11期1-6,共6页Food Science and Technology

基　　金：山西省科技攻关项目(20130313028-1);山西省高等学校科技创新项目(2013122)

摘　　要：为了进一步明确清香白酒酿造中的功能菌,从清香大曲中筛选出一株高产中性蛋白酶的杆菌GF-6,经16S rDNA鉴定为短小芽孢杆菌(Bacillus pumilus)。在营养肉汤培养基中对数生长期在(12~27)h,发酵3 d时酶活最高。优化产酶培养基实验发现,在大麦(DM):豌豆(WD)=1:1的培养基中产酶最高,可达202.7 U。GF-6粗酶液的酶学特性实验表明,其最适温度为50℃,最适p H为7。制曲应用实验表明,强化大曲的糖化力提高了13.7%,液化力提高了125%,中性蛋白酶活提高了101.5%,酸性蛋白酶活提高了7.65倍。In order to clarify the functional bacteria in the brewing of light-flavor Chinese liquor, one bacterial strain, GF-6, was isolated from Daqu for light-flavor Chinese liquor brewing, which was identified as Bacillus pumilus by 16 S rDNA. When grown in nutrient broth medium, its logarithmic growth was(12~27)h, and the highest protease activity was achieved at 3 d. Experiment of optimizing culture medium found that, the optimum medium was the mixing of barley and pea with ratio of 1:1, the neutral protease reached 202.7 U. Experiment of enzymatic properties indicated that the optimum temperature of GF-6 protease was 50 ℃, the the optimum pH was 7. In the application experiment of Daqu brewing, the saccharifying power, the liquefying power, the neutral protease activity of Daqu added GF-6 crude enzyme increased by 13.7%, 125% and 101.5%, respectively, and the acid protease activity increased by 7.65 times.

关 键 词：大曲 细菌 中性蛋白酶 强化大曲 

分 类 号：TS261.11[轻工技术与工程—发酵工程]