细菌型豆豉发酵芽孢杆菌的筛选与鉴定.pdf

※生物工程 食品科学 2009, Vol. 30, No. 05 217 贾东旭，吴拥军* ， 李耀中，许文钊 (贵州大学生命科学学院，贵州省农业生物工程重点实验室，贵州贵阳 550025) ：对贵州省10 个细菌型豆豉产区的样品进行菌种分离与鉴定。旨在通过纯种发酵、口感评测、产蛋白酶 能力测定、产气实验，筛选出能够取代自然发酵、蛋白酶产量高、发酵风味好、发酵不产气的芽孢杆菌菌株。 结果从分离的184 株芽孢杆菌中，筛选出3 株发酵品质突出且不产气的菌株：BJ3-2 、BJ1-3 和ZY4-5 ，其产蛋白 酶能力(h/c)分别为3.60、1.71 和1.50。生理生化鉴定和16S rDNA 序列分析结果显示，它们均为枯草芽孢杆菌。扩 大纯种发酵实验证明，可以将其作为工业发酵参考菌株。 ：细菌型豆豉；芽孢杆菌；纯种发酵；蛋白酶；分离鉴定 Screening and Identification of Bacillus for Lobster Sauce Fermentation JIA Dong-xu ，WU Yong-jun* ，LI Yao-zhong ，XU Wen-zhao (Guizhou Key Laboratory of Agricultural Bioengineering, College of Life Science, Guizhou University, Guiyang 550025, China) Abstract ：Bacterial strains were isolated and identified from bacteria-fermented lobster sauce samples collected from 10 producing areas in Guizhou province. Through the experiments of pure fermentation, sensory evaluation, determination of protease-producing activity and aerogenesis test, this study aimed to screen non-anaerogenic Bacillus strains that have high protease-producing activity and good flavor and can replace the bacterial strains in spontaneous fermentation of lobster sauce. As a result, 3 strains (BJ3-2, BJ1-3 and ZY4-5) with prominent fermentation quality are screened out from 184 strains of Bacillus, whose protease -producing activities (h/c) are 3.60, 1.71 and 1.50 respectively. The physiological and biochemical identification and the 16S rDNA analysis showed that they belong to Bacillus subtilis. Moreover, the enlarged pure fermentation experiment proved that BJ3-2, BJ1-3 and ZY4-5 may be taken as the reference strains for industrial fermentation Key words ：bacteria-fermented lobster sauce ；Bacillus ；pure fermentation ；protease ；isolation and identification 中图分类号：TS201.3