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

doi:10.7506/spkx1002-6630-201611017

Abstract

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

CLC Number:

TS 201.3

CHENG Yayun, ZHENG Lin, LI Guanhao, JIN Qing. Isolation of Oligotrophic Strains in Traditional Fermented Soybean Paste and Analysis of Their Extracellular Enzyme-Producing Characteristics[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201611017.

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

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