传统发酵豆酱中产α-淀粉酶菌株的筛选  

Screening of α-amylase production strains from traditional fermented soybean paste

作　　者：孙晓东[1,2] 吕国忠 栾雨时[1] 陈嵘[3] 赵志慧 

机构地区：[1]大连理工大学生命科学与技术学院,辽宁大连116024 [2]大连民族大学环境与资源学院,辽宁大连116600 [3]辽宁出入境检验检疫局,辽宁大连116600

出　　处：《中国酿造》2015年第5期40-42,共3页China Brewing

基　　金：国家自然基金青年基金项目(31200014)

摘　　要：α-淀粉酶广泛分布于动物、植物和微生物中,能水解淀粉产生糊精、麦芽糖、低聚糖和葡萄糖等,是食品工业中应用最为广泛的酶制剂之一。从东北三省传统的家庭自制豆酱上获得纯培养真菌389株,通过可溶性淀粉平板初筛获得具有α-淀粉酶活性的菌株34株,其中曲霉属的真菌14株、青霉12株、毛霉2株、镰孢菌2株、帚霉1株、犁头霉1株、木霉2株。米曲霉(Aspergillus oryzae)、橘灰青霉(Penicillium aurantiogriseum)和疣状青霉(Penicillium verrucosum)出现频率较高,是豆酱发酵过程中产生α-淀粉酶的优势种群。α-amylase is widely distributed in animals, plants and microbes; it can hydrolyze starch and generate dextrin, maltose, oligosaccharides, and glucose, it is one of the most widely-used enzymes in food industry. In the study, 389 strains of pure culture fungi were obtained from the traditional homemade soybean paste in three northeast provinces; 34 strains with α-amylase activity were preliminarily screened through soluble starch plate method, including 14 strains of Aspergillus, 12 strains of Penicillium, 2 strains of Mucor, 2 strains of Fusarium, 1 strain of Scopulariopsis, 1 strain of Absidia, and 2 strains of Trichoderma. The fi＇equency of occurrence of A. oryzae, P. aurantiogriseum and P. verrucosum was higher and they were dominant strains producing α-amylase in the fermentation process.

关 键 词：豆酱 Α-淀粉酶活性 曲霉菌 青霉菌 

分 类 号：Q939.99[生物学—微生物学]