新疆酸奶中高产蛋白酶与产脂肪酶乳酸菌的筛选  

Screening of Lactic Acid Bacteria with High Protease and Lipase Activities from Xinjiang Traditional Yogurt

作　　者：何捷[1] 曾小群[1] 吕鸣春[1] 毛仲瑄 王象林 潘道东[1] 

机构地区：[1]宁波大学海洋学院,浙江宁波315211 [2]宁波大学信息科学与工程学院,浙江宁波315211

出　　处：《食品科学》2015年第17期130-133,共4页Food Science

基　　金：国家自然科学基金青年科学基金项目(41406165);国家星火计划项目(2013GA701018;2014GA701048);浙江省大学生科技创新活动计划暨新苗人才计划项目(2014R405045)

摘　　要：从新疆传统酸奶中,利用透明圈法筛选出一株高产蛋白酶的乳酸菌RA3,其蛋白酶活力为38.87 U/m L;利用铜皂法筛选出产脂肪酶的乳酸菌菌株RC4,其酶活力为8.54 U/m L。经API 50CHL生理生化实验和16S r RNA序列比对鉴定RA3为发酵乳杆菌,RC4为植物乳杆菌,为我国发酵食品提供了新的乳酸菌资源。This study aimed to screen lactic acid bacteria with high protease and lipase activities from the traditional yogurt in Xinjiang Province, China. Lactic acid bacterial strain RA3 with protease activity of 38.87 U/mL was screened by transparent circle method, and a lipase producing-lactic acid bacterial strain RC4 with lipase activity of 8.54 U/mL was screened by copper soap method. The strains RA3 and RC4 were identified as Lactobacillus fermentum and Lactobacillus plantarum, respectively, using API 50 CHL physiological and biochemical kit and 16S rRNA sequence alignment. Both strains can provide new starter cultures for fermented foods.

关 键 词：乳酸菌 筛选 蛋白酶 脂肪酶 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]