食品科学 ›› 2017, Vol. 38 ›› Issue (22): 102-108.doi: 10.7506/spkx1002-6630-201722016

• 生物工程 • 上一篇    下一篇

嗜盐性蛋白酶产生菌Virgibacillus sp. P-4的筛选鉴定及其特性分析

张延杰,王静雪,牟海津   

  1. (中国海洋大学食品科学与工程学院,山东?青岛 266003)
  • 出版日期:2017-11-25 发布日期:2017-11-03
  • 基金资助:
    山东省自主创新及成果转化专项计划项目(2015ZDZX05003);国家现代农业(海水鱼)产业技术体系建设专项(CARS-47);水产品(甲壳类)高效保鲜模式的建立与示范项目(931566010)

Isolation, Identification and Properties of Protease-Producing Halophilic Bacterium Virgibacillus sp. P-4 from Traditional Shrimp Sauce

ZHANG Yanjie, WANG Jingxue, MOU Haijin   

  1. (College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China)
  • Online:2017-11-25 Published:2017-11-03

摘要: 利用酪蛋白琼脂平板从传统虾酱中分离嗜盐性蛋白酶产生菌,经形态学、生理生化和分子生物学鉴定,确定该菌隶属于枝芽孢杆菌属Virgibacillus sp. P-4,并用此菌为后续研究菌株。结果表明,该菌最适生长温度为30~37?℃,最适生长NaCl质量分数为5%~15%;所产胞外蛋白酶在20~50?℃条件下酶活力较高且保持稳定,最适反应温度为40?℃,当NaCl质量分数为15%时酶活力达到最高,并且所产胞外蛋白酶种类可能不只一种,但不包含巯基蛋白酶;通过分析酶解液中游离氨基酸释放速率,预测其酶切位点为Phe-、Tyr-、Lys-、His-、Pro-及Leu-。

关键词: 蛋白酶产生菌, 嗜盐菌, 虾酱, 性质

Abstract: Protease-producing bacteria were isolated from traditional shrimp sauce by using casein agar medium containing 10% NaCl. Based on its morphological, biochemical and molecular properties, Virgibacillus sp. P-4 was determined as target strain for further study. The strain grew best at 30–37 ℃ with a salinity of 5%–15%. The protease produced by Virgibacillus sp. P-4 showed the optimum activity at 40 ℃, and was stable in the range of 20–50 ℃. The enzymatic activity reached its peak when NaCl concentration was 15%. Besides, Virgibacillus sp. P-4 might produce more than one extracellular protease except sulfhydryl protease. According to the rate of release of free amino acids, the protease might preferably hydrolyze peptides containing Phe-, Tyr-, Lys-, His-, Pro- and Leu-.

Key words: protease-producing bacteria, halophilic bacteria, shrimp sauce, properties

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