蒙古族发霉奶豆腐中霉菌的分离鉴定与产脂肪酶活性研究  

Isolation and identification and lipase activity of mold in Mongolian Hurood

作　　者：徐伟良 特格希巴雅尔 李春冬 杨斌成 郭梁[1] XU Weiliang;Tegexibayaer;LI Chundong;YANG Bincheng;GUO Liang(Institute of Bioengineering,Xilingol Vocational College,Xilinhot 026000,China)

机构地区：[1]锡林郭勒职业学院生物工程研究院,内蒙古锡林浩特026000

出　　处：《中国酿造》2023年第7期109-113,共5页China Brewing

基　　金：内蒙古自治区高等学校科学研究项目(NJZY22712,NJZZ22714);锡林郭勒盟科技计划项目(202202);锡林郭勒盟盟本级专项项目(XM-2022-01);锡林郭勒盟博士教学科研项目(XMB202301);锡林郭勒职业学院科研项目(ZD-2022-06,YB-2022-16)。

摘　　要：该研究以采集于内蒙古三个盟市的11份发霉奶豆腐样品为研究对象,通过真菌毒素和抗生素检测对其进行安全性评价,采用传统培养分离法从中分离霉菌菌株,采用分子生物学技术对分离菌株进行菌种鉴定,并对其产脂肪酶活性进行研究。结果表明,11份发霉奶豆腐样品中均未检出黄曲霉毒素M1和16种β-内酰胺类抗生素,具有一定的安全性。共分离鉴定出25株霉菌,11株归属于青霉属(Penicillium)的5个物种,6株归属于曲霉属(Aspergillus)的1个物种,5株归属于毛霉属(Mucor)的2个物种,3株归属于地霉属(Geotrichum)的1个物种。共有5株菌株产脂肪酶活力>6.00 U/mL,其中,菌株M1-2产脂肪酶活力最高,为(8.56±0.41)U/mL。奶豆腐中霉菌的筛选、安全性评价及产脂肪酶活力的初步研究,为功能性霉菌奶酪的研发提供有益探索。In this study,using 11 Hurood samples collected from the three cities in Inner Mongolia as research objects,the safety of the samples was evaluated by mycotoxins and antibiotics detection,the mold strains were isolated by traditional culture and separation method,the strains were identified by molecular biology technology,and lipase activity were determined.The results showed that no aflatoxin M1 and 16 kinds ofβ-lactam antibiotics were detected,which showed certain safety.A total of 25 fungal strains were isolated and identified,including 11 strains belong to 5 species of Penicillium,6 strains belong to 1 specie of Aspergillus,5 strains belong to 2 species of Mucor,and 3 strains from 1 species of Geotrichum.The lipase-producing activity of the five selected strains were greater than 6.00 U/ml and the strain M1-2 showed the highest lipase-producing activity of(8.56±0.41)U/ml.Screening,safety evaluation and the preliminary study of lipase-producing activity of mold in Hurood provided beneficial exploration for the research and development of functional molded cheese.

关 键 词：奶豆腐 霉菌 分离 鉴定 安全性 脂肪酶 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]