摘要
为解析传统甜面酱中微生物群落结构及筛选高产蛋白酶菌株,利用宏基因组学技术探究其中微生物的演替规律,通过滤纸片法与福林法从中筛选高产蛋白酶菌株,并采用单因素试验及响应面试验优化其产酶条件。结果表明,甜面酱发酵过程中的优势真菌为曲霉属(Aspergillus)、接合酵母属(Zygosaccharomyces)、威克汉姆酵母属(Wickerhamomyces);优势细菌为芽孢杆菌属(Bacillus)、拟杆菌属(Bacteroides)、假单胞菌属(Pseudomonas)。筛选到一株高产蛋白酶细菌PC9,其被鉴定为莫海威芽孢杆菌(Bacillus mojavensis)。菌株PC9最优产酶条件为:1%果糖,1%酵母浸膏,0.5%硫酸铵,1%NaCl,发酵温度28.5℃,发酵时间2.0 d、初始pH 9.0、接种量6%。在此优化条件下,碱性蛋白酶活力达到404.153 U/mL,是优化前的8.42倍。
In order to further analyze microbial community structure and screen the protease-producing strains in traditional sweet flour sauce,the microbial succession rule was explored by metagenomics technology,high protease-producing strains were screened by filter paper method and Folin method,and the enzyme production conditions were optimized by single factor experiment and response surface experiment.The results showed that the dominant fungi were Aspergillus,Zygosaccharomyces and Wickerhamomyces in the fermentation process of sweet flour sauce,and the dominant bacteria were Bacillus,Bacteroides and Pseudomonas.The high yield protease strain PC9 was screened and identified as Bacillus mojavensis.The optimal enzyme production conditions of strain PC9 were as follows:fructose 1%,yeast extract 1%,(NH4)2SO40.5%,NaCl 1%,fermentation temperature 28.5℃,and time 2.0 d,initial pH 9,and inoculum 6%.Under the optimized conditions,the activity of alkaline protease reached 404.153 U/ml,which was 8.42 times that of before optimization.
作者
魏雨萌
何劲
上官宗渺
徐超
旷华明
WEI Yumeng;HE Jin;SHANGGUAN Zongmiao;XU Chao;KUANG Huaming(Food and Pharmaceutical Engineering Institute,Guiyang University,Guiyang 550005,China;Guizhou Engineering Research Center forFruit Processing,Guiyang 550005,China;Guiyang Weichunyuan Food Co.,Ltd.,Qiannan 550601,China)
出处
《中国酿造》
CAS
北大核心
2023年第4期103-111,共9页
China Brewing
基金
贵州省大学生创新创业训练计划项目(202110976072)。
关键词
甜面酱
微生物多样性
蛋白酶高产菌株
筛选鉴定
产酶条件优化
sweet flour sauce
microbial diversity
high protease-producing strain
screening and identification
enzyme production condition optimization
