川西藏区牦牛酸醡肉中产蛋白酶和淀粉酶菌株的分离鉴定及其生理特性分析  

Isolation and Identification of Protease and Amylase Producing Strains in Sour Yak Meat from Western Sichuan Tibetan Areas and Analysis of Their Physiological Characteristics

作　　者：何江红[1] 王荣钰 舒小芳 赵洁[1] 卢雪松[1] HE Jiang-hong;WANG Rong-yu;SHU Xiao-fang;ZHAO Jie;LU Xue-song(Sichuan Tourism College,Chengdu 610100,China;Sichuan University of Science and Engineering,Zigong 643000,China)

机构地区：[1]四川旅游学院,成都610100 [2]四川理工学院,四川自贡643000

出　　处：《中国调味品》2018年第12期60-65,共6页China Condiment

基　　金：四川省科技厅科技产业扶贫项目(2017NFP0073);四川省教育厅自然科学重点项目(17ZA0291);四川省哲学社会科学重点研究基地川菜发展研究中心重点项目(CC16Z02);四川旅游学院2018年科研创新团队(18SCTUTD04)

摘　　要：实验从川西藏区牦牛酸醡肉中分离获得了7株具有产蛋白酶或淀粉酶的菌株。通过16SrDNA和ITS基因测序鉴定为淀粉液化芽孢杆菌、多粘类芽孢杆菌、枯草芽孢杆菌亚种、植物乳杆菌、戊糖片球菌、镰刀霉、黑曲霉;其中淀粉液化芽孢杆菌、多粘类枯草芽孢杆菌、枯草芽孢杆菌亚种可同时产蛋白酶和产淀粉酶,且酶活力较高,属于优质发酵菌。In this experiment,7 bacterial strains with protease producing or amylase producing abilities are isolated from fermented sour yak meat of western Sichuan Tibetan areas.Through 16S rDNA and ITS gene sequencing,such strains are identified as Bacillus amyloliquefaciens,Paenibacillus polymyxa,Bacillus subtilis subspecies,Lactobacillus plantarum,Pediococcus pentosaceus,Fusarium,Aspergillus niger.Among them,Bacillus amyloliquefaciens,Paenibacillus polymyxa,Bacillus subtilis subspecies can produce protease and amylase simultaneously,and the enzyme activities are higher,belong to the high-quality fermentative bacteria.

关 键 词：牦牛酸醡肉 蛋白酶 淀粉酶 分离鉴定 生理特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]