蛋白酶菌株的筛选与鉴定  

Screening and Identification of Protease Strain

作　　者：冯爱娟[1,2] 叶茂 陈萍柔[1] 邓毛程 

机构地区：[1]广东轻工职业技术学院食品与生物技术学院,广州510300 [2]广东高校特色调味品工程技术开发中心,广州510300

出　　处：《中国调味品》2017年第11期49-52,共4页China Condiment

基　　金：广东高校特色调味品工程技术开发中心建设项目(GCZX-B1103);国家青年科学基金项目(31500102);"创新强效工程"之自主创新能力提升项目(1A10205);广东轻工职业技术学院校级项目(KJ201509)

摘　　要：从腐乳中筛选出来的菌株中,筛出几株能产蛋白酶的菌株,再通过蛋白酶发酵实验和活性测试相结合的方法,筛出了1株能高产蛋白酶的菌株,命名为R4菌株。常规微生物的方法鉴定目的菌株R4,PCR扩增其16SrDNA基因并进行系统发育分析,经形态学和生理特性初步鉴定其为消瘦芽孢杆菌;检测该菌株的培养温度、接种量、接种时间等因素,发现该菌株发酵产酶因素的主次条件是培养温度、接种量、培养时间;在37℃,pH为7.0的条件下培养36h,该菌产量最高。Select strains from the beancurd produced strains, which are capable of producing proteases, and then through the combination of protease fermentation experiment and activity test, screen out a high-yield protease strain named R4 strain. The method of conventional microorganism is used to identify the target strain R4, and PCR amplifies its 16S rDNA gene and conducts phylogenetic analysis, the morphological and physiological characteristics of the bacteria are preliminarily identified as Bacillus marcorestinctum. After testing the incubation temperature, inoculum quantity, incubation time and other factors of strain R, it is found that the enzyme production factors of strain R under primary and secondary fermentation conditions are incubation temperature, inoculum quantity, incubation time. Under the conditions of temperature of a7 ℃, pH of 7. o, cultivation for 36 h, the bacteria have the highest yield,

关 键 词：腐乳 蛋白酶 筛选 高产菌 鉴定 

分 类 号：TS201.25[轻工技术与工程—食品科学]