发酵豆制品中氨肽酶产生菌的分离鉴定及固态发酵工艺优化  

Isolation and identification of aminopeptidase-producing bacteria from fermented soybean and optimization of solid-state fermentation process

作　　者：李冬琪 程江华[1,2] 万娅琼 尤逢惠[1,2] 徐雅芫 LI Dongqi;CHENG Jianghua;WAN Yaqiong;YOU Fenghui;XU Yayuan(Institute of Agricultural Products Processing,Anhui Academy of Agricultural Sciences,Hefei 230031,China;Anhui Engineering Laboratory of Microbial Fermentation and Functional Application of Food,Hefei 230031,China)

机构地区：[1]安徽省农业科学院农产品加工研究所,安徽合肥230031 [2]安徽省食品微生物发酵与功能应用工程实验室,安徽合肥230031

出　　处：《中国酿造》2023年第11期157-162,共6页China Brewing

基　　金：科技部重点专项(SQ2020YFF0404523);安徽省重大科技专项(202003b06020027);安徽省重大科技专项(202003b06020018);安徽省农业科学院青年英才计划项目(QNYC-202122)。

摘　　要：该研究从自然发酵豆制品中筛选高产氨肽酶的菌株,通过形态特征观察、生理生化试验和16S rDNA分析对其进行鉴定,并利用筛选菌株进行固态发酵试验,通过单因素试验和正交试验优化筛选菌株的固态发酵条件。结果表明,筛选得到一株高产氨肽酶的菌株,编号为IFJ1,经鉴定为乳酸片球菌(Pediococcus acidilactici)。菌株IFJ1的最优固态发酵条件为含水量65%、发酵时间15 d、接种量6%,在此条件下,发酵产物中小肽含量和总游离氨基酸含量分别达到10.57%和14.05%。High-yield aminopeptidase strain was screened from naturally fermented soybean products,and identified by morphological characteristics observation,physiological and biochemical tests and 16S rDNA analysis.The solid-state fermentation tests were carried out with the screened strain,and the solid fermentation conditions were optimized by single factor and orthogonal tests.The results showed that a high-yield aminopeptidase strain was screened,numbered as IFJ1,and was identified as Pediococcus acidilactici.The optimal solid fermentation conditions for strain IFJ1 were moisture content 65%,fermentation time 15 d and inoculum 6%.Under the condition,the contents of small peptide and total free amino acid in fermentation products reached 10.57%and 14.05%,respectively.

关 键 词：氨肽酶产生菌 乳酸片球菌 发酵条件优化 

分 类 号：TS201.3[轻工技术与工程—食品科学]