山西老陈醋发酵阶段一株产酶芽孢杆菌的分离与鉴定  

Separation and Identification of a Strain of Enzyme-producing Bacillus in Fermentation Stage 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 Engineering, Shanxi Agricultural University, Jinzhong 030801, China;College of Horticulture, Shanxi Agricultural University, Jinzhong 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,山西晋中030801

出　　处：《中国调味品》2018年第5期20-24,共5页China Condiment

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分离筛选产淀粉酶、蛋白酶和纤维素酶的芽孢杆菌。初筛以水解圈与菌落直径的比值为衡量标准;复筛采用DNS法和福林酚法对分离菌株的粗酶提取液进行淀粉酶、纤维素酶和蛋白酶酶活力的测定。结果表明:获得1株芽孢杆菌JX4-13。该株菌的淀粉酶、酸性蛋白酶和纤维素酶酶活力均相对较高。经形态观察、生理生化反应及16SrDNA鉴定,菌株JX4-13为枯草芽孢杆菌(Bacillus subtilis)。The amylase-producing,cellulase-producing and protease-producing Bacillus is isolated and selected from alcohol fermentation stage and acetic acid fermentation stage of Shanxi mature vinegar.The screening mediums are used for coating,the ratio of hydrolysis circle to colony diameter is the preliminary screening standard.Determination of the activities of amylase,cellulase and protease in the crude enzyme extract of isolated strains by DNS method and Folin-phenol method.The results show that a strain of Bacillus JX4-13 is obtained.The activities of amylase,acid protease and cellulase of the strain are relatively high.The strain is identified by morphological observation,physiological and biochemical reaction and 16 SrDNA identification.JX4-13 is identified as Bacillus subtilis.

关 键 词：山西老陈醋 淀粉酶 纤维素酶 蛋白酶 芽孢杆菌 

分 类 号：TS264.22[轻工技术与工程—发酵工程]