Isolation and Identification of Proteinase and Lipase Producing Mould from Sichuan Sausages

FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (15): 246-251.

Isolation and Identification of Proteinase and Lipase Producing Mould from Sichuan Sausages

Yan CHENG

Received:2011-11-29 Revised:2012-07-20 Online:2012-08-15 Published:2012-09-07
Contact: Yan CHENG E-mail:182459643@qq.com

Abstract

Abstract: A total of 121 mould strains were isolated from the surface of naturally fermented Sichuan sausage, which belonged to Aspergillus, Penicillium and Mucor. A strain with the highest proteanase and lipase activities named as P2 was screened out of them by primary and secondary screening. According to its morphological and molecular biological characteristics, P2 was identified as Penicillium chrysogenum. Toxicological tests were carried out to test the safety of P2. The data obtained showed that the behavior, blood indicators, biochemical parameters and viscera appearance of tested mice revealed no significant difference compared to those of control mice (P ＞ 0.05), indicating that P2 is a safe and non-toxic mould.

Key words: Sichuan sausage, mould, proteinase, lipase, isolation, identification

CLC Number:

TS201.3

Yan CHENG. Isolation and Identification of Proteinase and Lipase Producing Mould from Sichuan Sausages[J]. FOOD SCIENCE, 2012, 33(15): 246-251.

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Isolation and Identification of Proteinase and Lipase Producing Mould from Sichuan Sausages

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