湘西陈年腊肉微生物群落分析及高产脂肪酶细菌的筛选-食品科学.PDF

中国肉类食品综合研究中心 肉类研究 2017, Vol. 31, No. 03 1 CHINA MEAT RESEARCH CENTER MEAT RESEARCH 基础研究 湘西陈年腊肉微生物群落分析及高产 脂肪酶细菌的筛选 1 1 1 1,2,* 陈竞适，刘 静 ，任海姣，侯爱香 （1.湖南农业大学食品科学技术学院，湖南 长沙 410128 ；2.湖南省发酵食品工程技术研究中心，湖南 长沙 410128 ） 摘  要：为筛选肉源高产脂肪酶菌株，本研究以湘西陈年腊肉为样品，采用稀释平板计数法分析湘西腊肉的微生物 结构，利用产脂肪菌株在罗丹明B筛选平板上形成变色圈的方法进行初筛，采用对硝基苯酚棕榈酸酯比色法比较初筛 菌株脂肪酶活力进行复筛，通过形态学和分子生物学相结合的方法鉴定复筛菌株。结果表明：湘西陈年腊肉有丰富的 微生物群落，是产脂肪酶菌株的良好菌源，酵母菌、霉菌和微球菌是其主要微生物群落；腊肉中的微生物经罗丹明B 平板初筛后得1号菌株，变色圈最大为2.6 cm，11、12号菌株次之，为2.4 cm ；复筛得酶活力最高的菌株为1号菌株达 13.8 U/mL，与初筛预测结果一致，经构建其16S rDNA区域系统发育树，鉴定1号目的菌株为寡养单胞菌属。 关键词：腊肉；微生物菌群；平板水解圈法；酶活力测定；高产脂肪酶细菌 Microbial Flora Analysis of Aged Cured Pork in Western Hunan Province and Screening of a High-Yield Lipase-Producing Strain 1 1 1 1,2,* CHEN Jingshi , LIU Jing , REN Haijiao , HOU Aixiang (1.College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 2.Hunan Provincial Engineering and Technology Research Center for Fermented Food, Changsha 410128, China) Abstract: To screen a high-yield lipase strain derived from processed meat, the bacterial community structure in aged cured pork in western Hunan province was analyzed by the dilution plate count method and the isolated strains were subjected to two rounds of screening on rhodamine B plates for lipase activity. Lipase activity was colorimetrically determined using p -NPP as a substrate. The screened isolates were identified by morphology and molecular biology techniques. Th