传统发酵豆酱中产蛋白酶菌株的筛选  

Screening of protease-producing 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7期32-35,共4页China Brewing

基　　金：国家自然基金青年基金项目(31200014)

摘　　要：该研究从东三省各地采集家庭自制豆酱254份,通过分离培养,获得纯培养真菌菌株389株。采用脱脂牛奶平板初筛获得具有蛋白酶活性的菌株31株,其中曲霉属真菌12株、青霉5株、毛霉4株、镰孢菌3株、帚霉1株、芽枝孢3株、犁头霉1株、红曲2株。通过发酵复筛提取其粗酶液,用福林酚法测定粗酶液的蛋白酶活性,筛选出了两株具有较高蛋白酶活性的米曲霉。The 389 fungal strains were isolated from 254 home-made soybean paste samples collected in the Northeast of China. Using skim milk plate screening, 31 strains with protease activity were obtained, including 12 strains of Aspergillus sp., five strains of Penicillium sp., four strains of Mucor sp., three strains of Fusarium sp., one strain of Scopulanopsis sp., three strains of Cladosporium sp., one strain of Absidia sp., and two strains of Monascus sp. Through secondary screening of fermentation, the protease activity of crude enzyme fluid was determined by Folin-reagent method. Two Aspergillus oryzae strains with high protease activity were screened.

关 键 词：豆酱中的真菌 蛋白酶活性 米曲霉 

分 类 号：Q939.99[生物学—微生物学]