传统豆瓣辣酱中高产蛋白酶芽孢杆菌的筛选及鉴定  

Screening and identifi cation of protease-producing bacillus isolated from traditional fermented bean paste

作　　者：周绍琴[1] 曾海英[1] 杨承友 

机构地区：[1]贵州大学酿酒与食品工程学院,贵阳550025 [2]贵州省遵义县辣椒食品厂,遵义563000

出　　处：《食品科技》2015年第8期288-293,共6页Food Science and Technology

基　　金：贵州省科技厅攻关项目(黔科合NY[2013]3049号)

摘　　要：目的：从贵州传统豆瓣辣酱中筛选高产蛋白酶菌株,并对其进行鉴定,以获得高产蛋白酶菌株,为豆瓣辣酱生产提供优良菌种。方法：采用脱脂牛乳平板法,初筛产蛋白酶菌株;比浊法测定各菌株生长曲线,了解各菌株的对数生长期;牛津杯法及Folin法对菌株所产粗酶液活性进行定性与定量分析,以筛选出高产蛋白酶菌株,并对其进行鉴定。结果：筛选获3株高产蛋白酶菌株A-1、A-2、A-3,经菌种形态学鉴定、生理生化实验及16S r DNA分子序列分析将其鉴定为地衣芽孢杆菌（Bacillus licheniformis）、短小芽孢杆菌（Bacillus pumilus）、枯草芽孢杆菌（Bacillus subtilis）;其对数生长期分别为4~18、6~18、10~20 h;其蛋白酶活力分别为137.042、165.560、103.286 U/m L。Objective： To provide excellent strains for producing tranditional fermented soybean, the high- yield protease-producing strains from Guizhou traditional fermented soybean were isolated, screened and identified. Methods： Firstly, these protease-producing strains were screened by casein plate method; Then, the growth curve of these three strains were determined by turbidimetric method to obtain logarithmic phase of these strains. Following, the protease activity of these protease-producing strains after fermentation were determined by Oxford cup method and Folin method; Finally, these protease- producing strains were identified. Results： three high yeild protease-producing strains which were named A-1, A-2 and A-3 were obtained. According to the results of morphological identification, physiological and biochemical experiments and 16S rDNA sequence identification, these three strains belong to Bacillus licheniformis, Bacillus pumilus, Bacillus subtilis, respectively. Besides, the logarithmic phases of these strains were 4-18, 6-18, 10-20 h respectively; Moreover, the protease activity reached 137.042, 165.560 and 103.286 U/mL, respectively.

关 键 词：传统豆瓣辣酱 蛋白酶 生长曲线 筛选鉴定 

分 类 号：TS261.13[轻工技术与工程—发酵工程]