米曲霉蛋白酶基因与酶学特性研究进展  

Research progress on genes and enzymatic characteristics of proteases from Aspergillus oryzae

作　　者：吴日帮 陈晨 方博文 周其洋 WU Ribang;CHEN Chen;FANG Bowen;ZHOU Qiyang(Foshan Haitian(Gaoming)Flavoring&Food Co.,Ltd.,Foshan 528500,China;Guangdong Haitian Innovation Co.,Ltd.,Foshan 528000,China;Foshan Haitian Flavoring&Food Co.,Ltd.,Foshan 528000,China)

机构地区：[1]佛山市海天(高明)调味食品有限公司,广东佛山528500 [2]广东海天创新技术有限公司,广东佛山528000 [3]佛山市海天调味食品股份有限公司,广东佛山528000

出　　处：《中国酿造》2024年第4期8-13,共6页China Brewing

基　　金：开放基金项目(2017B030302002)。

摘　　要：米曲霉(Aspergillus oryzae)是酱油酿造中的关键微生物,其分泌的蛋白酶参与了原料蛋白质向氨基酸、呈味肽转化的过程,既为酵母、乳酸菌等微生物生长发酵提供养分,又为其他风味物质的形成提供物质基础,因此,蛋白酶是酱油发酵菌种选育中的重要指标。随着米曲霉全基因组测序的发展,从基因水平分析米曲霉的蛋白酶成为新型蛋白酶资源挖掘的重要途径,同时从酶学特性的角度分析蛋白酶的互作以及与风味形成之间的关系,可以为酱油酿造用米曲霉菌种的迭代提供指导。该文从米曲霉基因组数据角度分析米曲霉蛋白酶资源基因挖掘现状,并对已知的米曲霉蛋白酶(分泌型内肽酶、分泌型外肽酶)酶学特性进行综述,为新的米曲霉蛋白酶资源挖掘及新菌种开发提供参考。Aspergillus oryzae is a key microorganism in soy sauce brewing.The protease secreted by A.oryzae is mainly involved in the transformation process of brewing material proteins to amino acids and flavor peptides,which provides nutrients for the growth and fermentation of yeasts,lactic acid bacteria and other microorganisms,and material basis for the formation of other flavor substances.Therefore,protease is an important index in the breeding of soy sauce fermentation strains.With the development of whole genome sequencing of A.oryzae,analyzing proteases of A.oryzae at the gene level has become an important pathway for discovering of new protease resources.At the same time,analyzing the cooperation among proteases and the relationship between proteases and flavor formation according to the enzymatic characteristics will provide guidance to the improvement of A.oryzae strains for soy sauce brewing.In this review,the gene mining current situation of A.oryzae proteases resources were analyzed from genome data of A.oryzae,and the enzymatic characteristics of reported proteases(secretory endopeptidase,secretory exopeptidase)from A.oryzae were reviewed,which provided references for new protease resource mining from A.oryzae and the development of new strains.

关 键 词：米曲霉 蛋白酶 基因组 酶学特性 

分 类 号：TS264.2[轻工技术与工程—发酵工程]