关键词: 酵母菌, 破碎, 总肽酶, 发酵豆制品

Abstract:

To construct a method for determining total peptidase activity in yeast cells, a L9(34) orthogonal array design generated based on single-factor experiments was employed to optimize conditions for yeast cell disruption. In the optimization, the effects of 4 conditions for yeast cell disruption on total free amino acid amount in reaction system were dealt with. Snailase dose of 10 mg/mL, ultrasonic power of 500 W, ultrasonic treatment time of 8 min and ultrasonic operation interval of 5 s were found optimum. Under these optimum conditions, 61 yeast strains originated from unique Guizhou-style fermented soybean products were subjected to total peptidase activity determination, and 4 of them, namely WCF-5, XWF-1, XWF-7 and YZJ-4, were found have higher pepetidase activity.

Key words: yeast, disruption, total peptidases, fermented soybean products