产蛋白酶乳酸菌的筛选及发酵豆奶产酶条件优化  

On Screening of Lactic Acid Bacteria Producing Protease and Optimization of Conditions for Enzyme Production in Fermented Soybean Milk

作　　者：程旺开[1] CHENG Wang-kai

机构地区：[1]芜湖职业技术学院,安徽芜湖241000

出　　处：《芜湖职业技术学院学报》2018年第1期1-5,共5页Journal of Wuhu Institute of Technology

基　　金：安徽省大学生创客实验室建设计划"生物发酵创客实验室"(No.2016ckjh231)成果;安徽省高校质量工程项目"生物技术及应用专业综合改革试点"(No.2015zy086)成果;安徽省高校卓越人才教育培养计划项目(No.2016zjjh073)中期成果;校级质量工程项目(生物发酵名师工作室)中期成果

摘　　要：为获得产蛋白酶乳酸菌,通过溴甲酚紫变色圈法及酪蛋白透明圈法从市售奶酪中分离筛选出一株产蛋白酶乳酸菌Lac-K,并对其发酵豆奶产酶条件进行优化。研究结果表明,该乳酸菌在豆奶发酵培养基中的产酶条件为初始pH7.0、接种量8%、发酵温度40℃、培养时间32h。In order to obtain the protease-producing lactic acid bacteria,A protease-producing lactic acid bacteria Lac-K was screened and isolated from commercially available cheeses by means of bromocresol purple color loop method and the casein transparent circle method,and then the conditions for enzyme production in fermented soybean milk were optimized.The results showed that the conditions for enzyme production by Lac-K in the fermented soybean milk medium were initial pH7.0,inoculation amount 8%,fermentation temperature 40℃,and culture time 32 hrs.

关 键 词：乳酸菌 蛋白酶 产酶条件 

分 类 号：TS275.44[轻工技术与工程—农产品加工及贮藏工程]