四川香肠中产蛋白酶和脂肪酶霉菌分离与鉴定_杨勇.pdfVIP

246 20 12, Vol. 33, No. 15 食品科学 ※生物工程 四川香肠中产蛋白酶和脂肪酶霉菌的 分离与鉴定 杨 勇，程 燕* ，廖定容，帅 谨 ( 四川农业大学食品学院，四川雅安 62 50 14) 摘 要：从四川自然发酵香肠表面分离得到12 1 株霉菌菌株，分属曲霉、青霉和毛霉，以蛋白酶、脂肪酶活性 作为筛选指标，经初筛、复筛，得到一株产蛋白酶、脂肪酶活性强的菌株P 2 。经形态观察以及菌株的分子生物 学鉴定，该菌株鉴定为产黄青霉。通过对该菌株进行毒理学实验，表明各实验组小白鼠行为体征、血液指标、生 化指标以及脏器的颜色、形状、大小均与空白对照组之间无显著差异，可初步判定该菌株是安全无毒的。 关键词：四川香肠；霉菌；蛋白酶；脂肪酶；分离；鉴定 Isolation and Identification of Proteinase and Lipase Producing Mould from Sichuan Sausages YANG Yong ，CHENG Yan * ，LIAO Ding-rong ，SHUAI Jin (College of Food Science, Sichuan Agricultural University, Ya ’an 6250 14, China) A bst ract ：A total of 12 1 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. K ey wor ds：Sichuan sau sage ；mould ；proteinase ；lipase ；isolation ；identification 中图分类号：TS20 1.3 文献标识码：A 文章编号：1002-6630(20 12) 15-0246-06 [3-9] 霉菌在食品加工工业中用途十分广泛，许多酿造发 于霉菌对香肠风味影响的研究文献有很多 ，主要是两 酵食品、食品原料的制造，如豆腐乳、豆豉、酱、 方面：一是霉菌产生的脂肪酶分解脂肪，提高游离氨基 酱油、柠檬