单、双菌发酵淡豆豉不同发酵期纤溶酶活性  

Activity of fibrinolysin in different stages of single/double-strain fermentation of sojae semen praeparatum

作　　者：王萍 陈丽艳 孙银玲 夏延 张蕾 方自若 王伟明 WANG Ping;CHEN Liyan;SUN Yinling;XIA Yan;ZHANG Lei;FANG Ziruo;WANG Weiming(Heilongjiang Academy of Chinese Medical Sciences,Harbin,Heilongjiang 150036,China)

机构地区：[1]黑龙江省中医药科学院,黑龙江哈尔滨150036

出　　处：《中国微生态学杂志》2018年第9期999-1003,共5页Chinese Journal of Microecology

基　　金：现代农业产业技术体系建设专项资金资助(CARS-21);国家中医药管理局公益性行业科研专项经费项目(201507004-03);黑龙江省中医药科研项目(ZHY18-036)

摘　　要：目的采用单菌种或双菌种发酵制备淡豆豉,对比分析不同发酵阶段发酵产物的纤溶酶活性。方法以黄豆和黑豆为发酵基料,采用枯草芽胞杆菌(1号菌)、伞枝梨头霉(2号菌)、米曲霉(3号菌)单菌种和双菌种发酵(包括前酵和后酵)。采用琼脂糖—纤维蛋白平板法测定不同发酵阶段发酵产物的纤溶酶活性。结果以黄豆为基料,以枯草芽胞杆菌单菌种37℃发酵7d,再经42℃后酵3d,其纤溶酶活性达到最高值804.61IU/g,显著高于其以黑豆为基料发酵的纤溶酶活性。1号菌单独发酵的淡豆豉纤溶酶活性高于2号和3号菌单独发酵及三者两两组合发酵淡豆豉的纤溶酶活性。结论以纤溶酶活性为考察指标,淡豆豉最佳发酵条件为:以黄豆为基料,以枯草芽胞杆菌单菌进行发酵,通过37℃前酵7d,再经42℃后酵3d其纤溶酶活性最高。Objective To prepare sojae semen praeparatum（SSP）fermented by single strain or double strains,and comparatively analyze the activity of fibrinolysin in the fermented products in different stages.Methods Soybeans and black beans were used as the substrates for fermentation.The fermentation process（including pre-and post-fermentation）was carried out in single-or double-strain way with Bacillus subtilis（No.1 strain）,Absidia corymbifera（No.2 strain）and Aspergillus oryzae（No.3 strain）.The activity of fibrinolysin was measured by using agarose-fibrin plate assay.Results With soybeans as the substrate and Bacillus subtilis as the single strain,when fermented at 37℃for 7 days and then at 42℃for 3 days,the activity of fibrinolysin was up to 804.61 IU/g,significantly higher than that with black beans as the substrate.The activity of fibrinolysin in SSP fermented by single No.1 strain was higher than that by single No.2 strain,single No.3 strain and any two of the stains.Conclusion With the activity of fibrinolysin as the standard of evaluation,the optimal condition for SSP fermentation is as follows：Soybeans as the substrate,Bacillus subtilis as the single strain,pre-fermentation at 37℃for 7 days and post-fermentation at 42℃for 3 days.

关 键 词：单菌种 双菌种 淡豆豉 发酵阶段 纤溶酶活性 

分 类 号：R284.1[医药卫生—中药学]