江米酒中凝乳酶产生菌的分离及产酶条件的优化.PDFVIP

生 物 工 程 学 报 Chin J Biotech 2008, June 25; 24(6): 999-1003 Chinese Journal of Biotechnology ISSN 1000-3061 cjb@ © 2008 Institute of Microbiology, CAS CSM, All rights reserved 研究报告 江米酒中凝乳酶产生菌的分离及产酶条件的优化 程巧玲, 白小佳, 王艳萍 天津科技大学食品工程与生物技术学院, 天津市食品营养与安全重点实验室, 天津 300457 摘 要: 江米酒是我国南方的一种传统食品, 江米酒中微生物所产凝乳酶具有凝乳作用。从江米酒中分离纯化得到4 株 菌, 经菌落分离计数和酪蛋白平板实验研究确定产凝乳酶的优势菌为其中的霉菌, 并对该霉菌产凝乳酶条件进行了初 步优化, 结果表明: 2 倍浓度的 PDA 培养基中添加 5%葡萄糖而不添加氮源是霉菌产凝乳酶的最佳培养基, 在此条件下 其所产凝乳酶活力可比优化前提高 144%。 关键词: 江米酒, 凝乳酶产生菌, 分离, 产酶条件 Isolation and Fermentation Condition of Milk-clotting Enzyme Producing Strain from Glutinous Rice Wine Qiaoling Cheng, Xiaojia Bai, and Yanping Wang Tianjin Key Laboratory of Food nutrition safety, Department of Food Engineering Biotechnology, Tianjin University of Science Technology, Tianjin 300457, China Abstract: Glutinous rice wine is a traditional food in south of China and it can coagulate milk. It has been proved that its function of coagulating milk is because of the presence of milk-clotting enzyme produced by microorganisms in glutinous rice wine. The aim of this work is to isolate milk-clotting enzyme producing strain from glutinous rice wine and study the fermentation condition. We screened out four bacteria and fungus by gradient dilution. It was proved that mold played the most important role in the production of milk-clotting enzyme. This is further confirmed by casein plate method. The optimization of fermentation conditions revealed that two times concentrated potato medium supplemented with 5% glucose without additional