山西老陈醋发酵过程中高产蛋白酶芽孢杆菌的筛选与鉴定  

Screening and Identification of High Yield Protease-producing Bacillus in Fermentation Process of Shanxi Mature Vinegar

作　　者：乔羽[1] 于迪[1] 范振宇 邢晓莹[2] 王如福[1] QIAO Yu;YU Di;FAN Zhen-yu;XING Xiao-ying;WANG Ru-fu(College of Food Science and Engincering,Shanxi Agricultural University,Taigu Shanxi 030801,China;College of Horticulture ,Shanxi Agricultural University , Taigu Shanxi 030801,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西晋中030801 [2]山西农业大学园艺学院,山西太谷030801

出　　处：《食品与发酵科技》2017年第6期11-16,33,共7页Food and Fermentation Science & Technology

基　　金：山西省重点研发项目(2015-TN-10)

摘　　要：以山西老陈醋发酵过程中不同发酵天数的酒醪和醋醅为样品,采用水解圈法和林酚法筛选高产蛋白酶的芽孢杆菌。得到一株产中性蛋白酶和酸性蛋白酶能力相对较高菌株CD92-3,其中性蛋白酶活力达到914.22U/mL,酸性蛋白酶活力达到92.11U/mL。环境耐受性分析表明:该菌株能耐受老陈醋发酵环境中乙醇浓度、pH及温度。通过形态学观察、生理生化试验及16S rDNA鉴定,菌株CD92-3初步确定为Bacillus siamens。With different fermentation days of wine mash and vinegar grains in the fermentation of Shanxi mature vinegar as samples. The high yield protease-producing Bacillus was screened by hydrolysis circle method and Phenolic method. A relatively high yield of neutral protease and acid protease strain CD92-3 was obtained, neu- tral protease activity reached 914.22U/mL, acid protease activity reached 92.11U/mL. The analysis of environmental tolerance showed that the strain could tolerate ethanol concentration, pH and temperature of fermentation environ- ment in Shanxi mature vinegar. Through morphological observation, physiological and biochemical tests and 16S rDNA identification, The strain CD92-3 was initially identified as Bacillus siwnens.

关 键 词：山西老陈醋 蛋白酶 耐受性分析 16S r DNA鉴定 

分 类 号：TQ925.5[轻工技术与工程—发酵工程]