酒醅中产纤溶酶细菌的分离及发酵产酶研究
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摘要
该研究从酒醅中筛选高产纤溶酶的细菌。经过初筛和复筛得到1株高产纤溶酶的菌株,命名为DL-1。通过菌株形态学和生理生化试验初步鉴定菌株DL-1为芽孢杆菌(Bacillus sp.)。菌株DL-1产纤溶酶发酵试验结果表明,最适菌龄为4 h,最适碳源为牛肉膏,最适氮源为豆饼粉。在此条件下,所产的纤溶酶在血纤维蛋白平板上形成的溶圈面积可达379.79 mm2。
The high yield fibrinolytic enzyme-producing bacteria were isolated from fermented grains for alcoholic drink. A high yield fibrinolytic enzyme-producing strain was obtained by preliminary screening and secondary screening and named as DL-1. The strain DL-1 was preliminarily identified as Bacillus sp. by morphological and physiological and biochemical experiments. The results of fibrinolytic enzyme-producing fermentation tests of strain DL-1 indicated that the optimum cell age was 4 h, the optimum carbon source was beef extract, and the optimum nitrogen source was soybean cake powder. Under the condition, the soluble ring area of fibrinolytic enzyme in the blood fibrin plate reached to 379.79 mm~2.
The high yield fibrinolytic enzyme-producing bacteria were isolated from fermented grains for alcoholic drink. A high yield fibrinolytic enzyme-producing strain was obtained by preliminary screening and secondary screening and named as DL-1. The strain DL-1 was preliminarily identified as Bacillus sp. by morphological and physiological and biochemical experiments. The results of fibrinolytic enzyme-producing fermentation tests of strain DL-1 indicated that the optimum cell age was 4 h, the optimum carbon source was beef extract, and the optimum nitrogen source was soybean cake powder. Under the condition, the soluble ring area of fibrinolytic enzyme in the blood fibrin plate reached to 379.79 mm~2.
引文
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[2]KIM J H,KIM Y S.Characterization of a metalloenzyme from a wild mushroom,Tricholoma saponaceum[J].Agr Biol Chem,2001,65(2):356-362.
[3]LIU X L,DU L X,LU F P,et al.Purification and characterization of a novel fibrinolytic enzyme from Rhizopus chinensis 12[J].Appl Microbiol Biotechnol,2005,67(2):209-214.
[4]YEO W S,SEO M J,KIM M J,et al.Biochemical analysis of a fibrinolytic enzyme purified from Bacillus subtilis strain A1[J].J Microbiol,2011,49(3):376-380.
[5]邓永平,刘晓兰,韩杨,等.一株产纤溶酶放线菌YY21的生理生化特征和抑菌活性研究[J].食品工业科技,2015,36(4):163-166.
[6]LIU X L,KOPPARAPU N K,ZHENG H C,et al.Purification and characterization of a fibrinolytic enzyme from the food-grade fungus Neurospora sitophila[J].J Mol Catal B Enzym,2016,134:98-104.
[7]LIU X L,KOPPARAPU N K,SHI X,et al.Purification and biochemical characterization of a novel fibrinolytic enzyme from culture supernatant of Cordyceps militaris[J].J Agr Food Chem,2015,63(8):2215-2224.
[8]WANG C L,SHI D J,GONG G L.Microorganisms in daqu:a starter culture of Chinese Maotai-flavor liquor[J].World J Microb Biot,2008,24(10):2183-2190.
[9]SHI S,ZHANG L,WU Z,et al.Analysis of the fungi community in multiple-and single-grains Zaopei from a Luzhou-flavor liquor distillery in western China[J].World J Microbiol Biotechnol,2011,27(8):1869-1874.
[10]程伟,吴丽华,徐亚磊,等.浓香型白酒酿造微生物研究进展[J].中国酿造,2014,33(3):1-4.
[11]钟姝霞,邓杰,汪文鹏,等.酱香型酒醅产香芽孢杆菌的分离鉴定及其代谢产物分析[J].现代食品科技,2017,33(4):1-8.
[12]杨春霞,廖永红,刘峻雄,等.牛栏山二锅头酒醅中芽孢杆菌分离鉴定及发酵风味分析[J].食品工业科技,2012,33(9):69-74.
[13]罗俊成.浓香型白酒糟醅中芽孢杆菌属细菌的分类鉴定和16S r DNA序列系统发育分析[D].成都:四川大学,2007.
[14]郭娟.固态发酵酒醅中微生物群落的分析鉴定方法浅析[J].中国酿造,2013,32(9):116-119.
[15]沈萍,陈向东.微生物学实验[M].北京:高等教育出版社,1999:214-222.
[16]张玲玲,崔德杰,洪永聪,等.氯氰菊酯降解放线菌的分离与筛选[J].青岛农业大学学报:自然科学版,2008,25(4):280-284.
[17]刘晓兰,张雯舒,郑喜群,等.蛹虫草发酵产物新纤溶酶的分离纯化[J].华南理工大学学报:自然科学版,2012,40(5):107-114.
[18]李巍巍,刘晓兰,时晰,等.鸡腿菇产溶栓酶液体发酵条件优化[J].工业微生物,2009,39(2):49-54.
[19]岑沛霖,蔡谨.工业微生物学[M].北京:化学工业出版社,2012:139-140.