食品科学

• 生物工程 • 上一篇    下一篇

传统发酵黄豆酱中低营养菌株的筛选及产胞外酶特性分析

程雅韵,郑 琳,李官浩,金 清*   

  1. 延边大学农学院,吉林 延吉 133002
  • 出版日期:2016-06-15 发布日期:2016-06-27

Isolation of Oligotrophic Strains in Traditional Fermented Soybean Paste and Analysis of Their Extracellular Enzyme-Producing Characteristics

CHENG Yayun, ZHENG Lin, LI Guanhao, JIN Qing*   

  1. College of Agriculture, Yanbian University, Yanji 133002, China
  • Online:2016-06-15 Published:2016-06-27

摘要:

为了更好地研究北方地区传统黄豆酱中低营养菌株的分布及其功能特性,对采集于不同地区的黄豆酱样品进行低营养菌株的筛选、分离及纯化,并研究其产胞外酶特性。结果共分离出114 株低营养菌株,其中69 株产纤维素酶,81 株产淀粉酶,112 株产脂肪酶,72 株产β-葡萄糖苷酶,59 株产蛋白酶。通过16S rRNA基因序列分析对产酶活性高的代表菌株进行鉴定,鉴定出5 种类别菌株,分别为枯草芽孢杆菌(Bacillus subtilis)、高地芽孢杆菌(Bacillus altitudinis)、短小芽孢杆菌(Bacillus pumilus)、萎缩芽孢杆菌(Bacillus atrophaeu)、阿萨尔基亚芽孢杆菌(Bacillus axarquiensis)。所筛选的产酶活性高的低营养菌株短小芽孢杆菌HS1-4和枯草芽孢杆菌HS5-13耐盐性高,对环境的抗耐性强,具有广阔的应用前景。

关键词: 黄豆酱, 低营养菌株, 筛选, 产酶特性

Abstract:

Soybean paste is a Chinese traditional fermented food. Naturally fermented soybean paste contains rich microbial
communities. In the present study, we isolated and purified bacterial strains from soybean paste samples collected from
various regions to investigate the distribution and functional properties of oligotrophic strains in the traditional fermented
soybean paste, and studied their extracellular enzyme-producing characteristics. Totally 114 oligAotrophic strains were
obtained. Among them, 69 strains produced cellulase, 81 strains produced amylase, 112 strains produced lipase, 72 strains
produced β-glucosidase, and 59 strains produced protease. We further identified the representative strains highly active in
producing enzymes through 16s ribosomal RNA gene sequencing. The identified five strains were Bacillus atrophaeus,
Bacillus altitudinis, Bacillus axarquiensis, Bacillus pumilus and Bacillus subtilis, respectively. Among these, Bacillus
pumilus HS1-4 and Bacillus subtilis HS5-13 had high salt tolerance and environment resistance, thereby having potential
wide applications in the future.

Key words: soybean paste, oligotrophic strains, isolation, enzyme-producing characteristics

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