传统发酵霉豆渣菌种分离鉴定及其产酶能力分析  

Isolation,Identification and Enzyme Producing Capacity Analysis of Dominant Strain in Traditional Fermented Meitauza

作　　者：庞春霞 徐伟程 甘甜[1] 张强[1] 郭斯统 陈育如[1] 孔晓雪 罗海波 PANG Chunxia;XU Weicheng;GAN Tian;ZHANG Qiang;GUO Sitong;CHEN Yuru;KONG Xiaoxue;LUO Haibo(School of Food Science and Pharmaceutical Engineering,Nanjing Normal University,Nanjing 210023,China;Ningbo Yinzhou Sanfeng Kewei Foodstuff Co.,Ltd.,Ningbo 315145,China)

机构地区：[1]南京师范大学食品与制药工程学院,江苏南京210023 [2]宁波市鄞州三丰可味食品有限公司,浙江宁波315145

出　　处：《食品工业科技》2023年第5期107-113,共7页Science and Technology of Food Industry

基　　金：江苏省农业科技自主创新资金项目(CX(20)3176)。

摘　　要：为实现豆渣的高值化利用,解决豆渣资源浪费以及霉豆渣规模化生产受限的问题。本研究以湖北咸宁传统发酵霉豆渣为材料进行微生物分离鉴定,共得到5种细菌和3种霉菌,分别命名为J1~J8。根据形态学观察、生理生化特征分析、16S rRNA及ITS测序结果,最终确定J1~J5分别为水生拉恩氏菌属B13菌株(Rahnella aquatilis strain B13)、戊糖片球菌属S1菌株(Pediococcus pentosaceus strain S1)、成团泛菌属NSD菌株(Pantoea agglomerans strain NSD)、肠膜明串珠菌属2020GS202菌株(Leuconostoc mesenteroides strain 2020GS202)和枯草芽孢杆菌属A10菌株(Bacillus subtilis strain A10),J6~J8分别为层出镰刀菌CanR-8菌株(Fusarium proliferatum strain CanR-8)、黑曲霉DZ-4-3-1菌株(Aspergillus niger strain DZ-4-3-1)和总状毛霉M-22菌株(Mucor racemosus f.racemosus strain M-22)。8株菌产酶能力测定结果表明,枯草芽孢杆菌(J5)产蛋白酶和纤维素酶的能力最强,分别达到153.247和66.552 U/mL,其他菌株的产酶能力相对较低。枯草芽孢杆菌、总状毛霉和黑曲霉可能是传统霉豆渣营养与特殊风味形成的主要发酵菌种。This study attempted to solve the waste of soybean dregs resources problem and the limited scale production of moldy Meitauza to achieve the high-value utilization of soybean dregs.The traditional fermented Meitauza of Hubei Xianning were used as the material for microbial isolation and identification.A total of 5 bacteria and 3 fungi were obtained,named J1~J8,respectively.The morphological observation,physiological and biochemical analysis,16S rRNA and ITS sequencing analysis revealed that J1~J5 were Rahnella aquatilis strain B13,Pediococcus pentosaceus strain S1,Pantoea agglomerans strain NSD,Leuconostoc mesenteroides strain 2020GS202 and Bacillus subtilis strain A10,respectively,while J6~J8 were respectively Fusarium proliferatum strain CanR-8,Aspergillus niger strain DZ-4-3-1,and Mucor racemosus f.racemosus strain M-22.In addition,the enzyme-producing ability determination of 8 strains showed that Bacillus subtilis(J5)had strong ability to produce protease and cellulase,reaching 153.247 and 66.552 U/mL,respectively,compared to others strains.The study also found that Bacillus subtilis,Mucor racemosa,and Aspergillus niger might be the main fermentative strains for nutrition and flavor of the traditional Meitauza.

关 键 词：发酵豆制品 菌种鉴定 16S rRNA 蛋白酶活力 纤维素酶活力 

分 类 号：TQ646.4[化学工程—精细化工] TS255.5[轻工技术与工程—农产品加工及贮藏工程]