Abstract:

Daqu starter, vinase and pit mud applied for producing Maotai-flavor liquors were used as materials to isolate and screen strains with high activity of fibrinolytic enzyme. Totally 24 bacterial strains having excellent ability to produce Maotaiflavor and 16 ones having good ability to produce Maotai-flavor were obtained. A strain (named GZJSI-2) with the highest activity of fibrinolytic enzyme was screened out of the Maotai-flavor strains and identified as Bacillus subtilis. The activity of fibrinolytic enzyme of the fermentation broth of this strain was approximately 1479.11 U/mL and the specific activity was 21751.62U/mg. Studies using physiological saline as a negative control and urokinase as a positive control demonstrated that the fermentation supernatant of GZJSI-2 had obvious anticoagulant and thrombolytic effects in vitro. Hence, this strain has a potential application value.

Key words: Maotai-flavor bacteria, screening, fibrinolytic enzyme, classification, identification