发酵血粉菌株的优化选育  

Optimum Screening of Strains Fermenting Swine Blood Power

作　　者：陈宇[1] 付祖姣[1] 莫湘涛[1] 史红娟[1] 夏立秋[1] 

机构地区：[1]湖南师范大学生命科学学院微生物学系

出　　处：《食品与发酵工业》2003年第5期32-36,共5页Food and Fermentation Industries

基　　金：国家技术创新基金资助项目 (No.0 0C2 62 1 4 30 0 645)

摘　　要：从霉变猪血中筛选到产蛋白酶菌株 16株 ,研究了各菌株产复合酶的性能 ,并对其进行组合优化 ,从中筛选出一组兼产蛋白酶、淀粉酶、糖化酶、羧甲基纤维素酶、植酸酶及果胶酶的优化菌株 ,初步鉴定并命名为米曲霉 (AspergillusOryzae )AS10 0、AS10 2 ,酿酒酵母 (Sac charomycescerevisiae)Y113 ,芽孢杆菌 (Bacillussp .)Asp0 0 7。经血粉发酵试验 ,发酵产品香味浓郁 ,营养丰富 ,蛋白质含量高达 69% ,且富含游离氨基酸和无机元素 ,证实了该组合菌株是发酵血粉的优化菌种。protease producing strains were screened from mouldy swine, and their multienzyme production ability was detected Through blending some strains to culture, an optimum combination (Aspergillus oryzae AS100, Aspergillus oryzae AS102, Saccharomyces cerevisiae Y113, Bacillus sp Asp007), which can yield numerous protease, amylase, CMCase, glucomylase, phytase, pectinase was chosen Products of blood meal fermentation has strong soy flavor and contained 69 percent protein, abundance free amino acid and organic elements, this results strongly suggest that the strains are very fit to ferment blood meal

关 键 词：产蛋白酶菌株 优化选育 产复合酶性能 血粉发酵 组合菌株 猪血粉 

分 类 号：TQ920[轻工技术与工程—发酵工程]