不同产地淡豆豉优势发酵菌群的筛选及酶活性分析
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篇名: 不同产地淡豆豉优势发酵菌群的筛选及酶活性分析
TITLE:
摘要: 目的:为淡豆豉生产标准化提供参考。方法:分别采集黑龙江、河北、甘肃、山东、安徽、云南等6个产地的淡豆豉,以青蒿、桑叶选择性培养基培养发酵菌,分别采用福林酚法、纤维蛋白平板法、对硝基苯酚-β-D-葡萄糖苷显色法测定菌株的蛋白酶、纤溶酶、β-葡萄糖苷酶活性以筛选发酵优势菌。结果:从6个产地淡豆豉中共分离出14个野生型菌株,包括3株细菌和11株霉菌。其中,从黑龙江产淡豆豉中分离出杆状细菌1株和毛霉菌1株;从河北产淡豆豉中分离出毛霉菌2株和杆状细菌1株;从甘肃产淡豆豉中分离出毛霉菌1株、青霉菌1株、微球菌1株、曲霉菌1株;从山东产淡豆豉中分离出毛霉菌2株;从安徽产淡豆豉中分离出毛霉菌1株和曲霉菌1株;从云南产淡豆豉中仅分离出毛霉菌1株。根据菌种类别及酶活性测定结果分析,初步判定其中的1号杆状细菌、9号曲霉菌、11号和14号毛霉菌为优势发酵菌,4种菌的3种酶总活性分别为22.77、25.49、41.32、39.13 U/g。结论:不同产地淡豆豉中发酵菌有所不同,通过酶活性分析可初步筛选出优势发酵菌。
ABSTRACT: OBJECTIVE: To provide reference for the standardized production of Sojae semen praeparatum (SSP). METHODS: SSP samples from Heilongjiang, Hebei, Gansu, Shandong, Anhui and Yunnan were respectively collected. The fermentive bacteria were cultured with the selective medium contained artemisiae annuae herba and mori folium. Foline-phenol method, fibrous protein plate method and p-nitrophenol-β-D-glucoside colorimetric method were respectively conducted to determine the activities of protease, plasmin and β-glucosidase of the strains to screen dominant fermentive bacteria. RESULTS: Totally 14 wild strains were separated from SSP samples from 6 production places, including 3 strains of bacteria and 11 strains of molds. 1 strain of rod-shaped bacteria and 1 strain of Mucor sp. were separated from SSP from Heilongjiang; 2 strains of Mucor sp. and 1 strain of rod-shaped bacteria were separated from SSP from Hebei; 1 strain of Mucor sp., 1 strain of Penicillium sp., 1 strain of Streptococcus sp. and 1 strain of Aspergillus sp. were separated from SSP from Gansu; 2 strains of Mucor sp. were separated from SSP from Shandong; 1 strain of Mucor sp. and 1 strain of Aspergillus sp. were separated from SSP from Anhui; and only 1 strain of Mucor sp. was separated from SSP from Yunnan. According to the strains category and enzyme activities, No.1 bacillus, No.9 Aspergillus sp., No.11 and No.14 Mucor sp. were preliminary authenticated as dominant fermentation microorganism, total enzyme activities of the 4 strains were 22.77,25.49,41.32,39.13 U/g respectively. CONCLUSIONS: The fermentive bacteria of SSP from different production places were different, and the dominant one can be screened preliminary through enzyme activity analysis.
期刊: 2017年第28卷第31期
作者: 陈丽艳,刘青,孙银玲,王萍,张蕾,王伟明
AUTHORS: CHEN Liyan,LIU Qing,SUN Yinling,WANG Ping,ZHANG Lei,WANG Weiming
关键字: 淡豆豉;产地;选择性培养基;优势菌;酶活性
KEYWORDS: Sojae semen praeparatum; Production place; Selective medium; Dominant bacteria; Enzyme activity
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