食品科学

• 生物工程 • 上一篇    下一篇

新疆酸奶中高产蛋白酶与产脂肪酶乳酸菌的筛选

何 捷1,曾小群1,*,吕鸣春1,毛仲瑄1,王象林2,潘道东1   

  1. 1.宁波大学海洋学院,浙江 宁波 315211;2.宁波大学信息科学与工程学院,浙江 宁波 315211
  • 出版日期:2015-09-15 发布日期:2015-09-11

Screening of Lactic Acid Bacteria with High Protease and Lipase Activities from Xinjiang Traditional Yogurt

HE Jie1, ZENG Xiaoqun1,*, LÜ Mingchun1, MAO Zhongxuan1, WANG Xianglin2, PAN Daodong1   

  1. 1. School of Marine Sciences, Ningbo University, Ningbo 315211, China;
    2. Faculty of Electrical Engineering and Computer Science, Ningbo University, Ningbo 315211, China
  • Online:2015-09-15 Published:2015-09-11

摘要:

从新疆传统酸奶中,利用透明圈法筛选出一株高产蛋白酶的乳酸菌RA3,其蛋白酶活力为38.87 U/mL;利用铜皂法筛选出产脂肪酶的乳酸菌菌株RC4,其酶活力为8.54 U/mL。经API 50CHL生理生化实验和16S rRNA序列比对鉴定RA3为发酵乳杆菌,RC4为植物乳杆菌,为我国发酵食品提供了新的乳酸菌资源。

关键词: 乳酸菌, 筛选, 蛋白酶, 脂肪酶

Abstract:

This study aimed to screen lactic acid bacteria with high protease and lipase activities from the traditional
yogurt in Xinjiang Province, China. Lactic acid bacterial strain RA3 with protease activity of 38.87 U/mL was screened
by transparent circle method, and a lipase producing-lactic acid bacterial strain RC4 with lipase activity of 8.54 U/mL was
screened by copper soap method. The strains RA3 and RC4 were identified as Lactobacillus fermentum and Lactobacillus
plantarum, respectively, using API 50 CHL physiological and biochemical kit and 16S rRNA sequence alignment. Both
strains can provide new starter cultures for fermented foods.

Key words: lactic acid bacteria, screening, protease activity, lipase activity

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