Screening and 16S rDNA Sequence-based Identification of Proteolytic Strains from Harbin Dried Sausage

doi:10.7506/spkx1002-6630-201001043

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (1): 185-188.doi: 10.7506/spkx1002-6630-201001043

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Screening and 16S rDNA Sequence-based Identification of Proteolytic Strains from Harbin Dried Sausage

ZHANG Gen-sheng，LI Da-long，LI Zhi，YUE Xiao-xia

Institute of Food Science and Engineering, Harbin University of Commerce, Harbin 150076, China

Received:2009-06-09 Online:2010-01-01 Published:2014-05-19
Contact: ZHANG Gen-sheng， E-mail:zhanggsh@163.com

Abstract

Abstract:

A total of 41 cocci strains were isolated from Harbin dried sausage to evaluate their potential proteolytic activity by qualitative and quantitative methods. Total genomic DNA was extracted from these strains with proteolytic activity and then was subjected to PCR amplification and 16S rDNA sequencing for the identification of their systematic classification. Results indicated that 10 of these strains had proteolytic activity. CHMS34.1, CHMS34.3, CHMS34.9 and CHMS34.15 exhibited strong proteolytic activity, which were 282, 312, 310 U and 305 U, respectively. Meanwhile, their 16SrDNA sequences exhibited a high similarity with those of some strains of Staphylococcus presented in GenBank. Therefore, systematic classification revealed that CHMS34.1 and CHMS34.15 belonged to the Staphylococcus pasteuri family, CHMS34.3 the Staphylococcus simiae family, and CHMS34.9 the Staphylococcus xylosus family.

Key words: microbial pool of Harbin dried sausage, proteolytic strain, 16S rDNA

CLC Number:

TS201.3

ZHANG Gen-sheng，LI Da-long，LI Zhi，YUE Xiao-xia. Screening and 16S rDNA Sequence-based Identification of Proteolytic Strains from Harbin Dried Sausage[J]. FOOD SCIENCE, 2010, 31(1): 185-188.

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Screening and 16S rDNA Sequence-based Identification of Proteolytic Strains from Harbin Dried Sausage

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