山西老陈醋发酵阶段高产淀粉酶芽孢杆菌的筛选与鉴定  

Screening and identification of high yield amylase-producing Bacillus in fermentation stage of Shanxi mature vinegar

作　　者：乔羽[1] 于迪[1] 邢晓莹[1] 范振宇 王如福[1] 

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

出　　处：《中国酿造》2018年第1期30-34,共5页China Brewing

基　　金：山西省重点研发项目(2015-TN-10)

摘　　要：从山西老陈醋酒化阶段和醋化阶段筛选高产淀粉酶的芽孢杆菌(Bacillus)。采用水解圈法和3,5-二硝基水杨酸(DNS)法对分离菌株进行初筛和复筛,并对筛选出的菌株进行环境耐受性分析。得到一株产淀粉酶能力较高的菌株JT10-9,淀粉酶活力可达到228.73 U/mL。该菌株能耐受9%的乙醇体积分数,在pH 3.5的条件下可生长,在20~50℃环境中生长良好。通过形态观察、生理生化试验及16S rDNA鉴定,鉴定菌株JT10-9为解淀粉芽孢杆菌(Bacillus amyloliquefaciens)。The high yield amylase-producing Bacillus were isolated from alcohol fermentation stage and acetic acid fermentation stage of Shanxi mature vinegar. The isolated strains were screened preliminarily and secondarily by hydrolysis circle method and DNS method, and the screened strains were performed on environmental tolerance analysis. The results showed that strain JT10-9 with a high yield amylase was obtained, and the amylase activity could reach 228.73 U/ml. The strain could tolerant ethanol concentration 9%, grew well at pH 3.5 and temperature 20-50 ℃.Through morphological observation, physiological and biochemical tests and 16 S rDNA identification, the strain JT10-9 was identified as Bacillus amyloliquefaciens.

关 键 词：山西老陈醋 淀粉酶 芽孢杆菌 耐受性分析 

分 类 号：TS264.2[轻工技术与工程—发酵工程]