酱香大曲中高温放线菌的筛选及其产蛋白酶条件优化  

Screening of high-temperature actinomycetes in sauce-flavor Daqu and optimization of protease-producing conditions

作　　者：王芙蓉 李靖 赵益梅 唐佳代 刘治敏 彭兴龙 WANG Furong;LI Jing;ZHAO Yimei;TANG Jiadai;LIU Zhimin;PENG Xinglong(Department of Liquor Engineering,Moutai Institute,Renhuai 564500,China;Renhuai Secondary Vocational School,Renhuai 564500,China)

机构地区：[1]茅台学院酿酒工程系,贵州仁怀564500 [2]仁怀市中等职业学校,贵州仁怀564500

出　　处：《中国酿造》2022年第8期132-136,共5页China Brewing

基　　金：贵州省教育厅青年人才成长项目(黔教合KY字[2020]241)。

摘　　要：该研究从酱香大曲中分离筛选出高产蛋白酶的高温放线菌,对菌株进行形态学观察、生理生化试验和分子生物学鉴定,并通过单因素试验和正交试验研究其产蛋白酶的最适条件。结果表明,分离筛选到一株高产蛋白酶菌株,经鉴定,该菌株为普通高温放线菌(Thermoactinomyces vulgaris)。该菌株产蛋白酶的最优条件为pH 6.5,发酵温度45℃,发酵时间5 d,在此条件下,蛋白酶活力最高,为214.99 U/g,这对酱香大曲中酱香风味物质形成的研究有一定的参考意义。The high-temperature actinomycetes with high protease yield was isolated and screened from sauce-flavor Daqu,identified by morphological observation,physiological and biochemical tests and molecular identification,and the optimum conditions for protease production were studied by single factor tests and orthogonal tests.The results showed that a proteinase-producing strain was isolated and screened,which was identified as Thermoactinomyces vulgaris.The optimal conditions for protease production by the strain were pH 6.5,fermentation temperature 45℃and time 5 d,under the conditions,the protease production activity of the strain was the highest,which was 214.99 U/g,which had certain reference significance for the study on the formation of pickles flavor substances in sauce-flavor Daqu.

关 键 词：酱香大曲 高温放线菌 分离 鉴定 16S r RNA 蛋白酶 条件优化 

分 类 号：TS261.1[轻工技术与工程—发酵工程]