腐乳后发酵阶段微生物肽酶系统的测定

Determination of Peptidase System of Microorganisms in Ripening of Chinese Sufu

采用合成底物对华南地区腐乳后发酵阶段分离得到的细菌短杆菌属(Brevibacte-rium)菌株DH1、JS3、GH4、DG6和酵母菌SCY1、JSBB2的胞内和胞外肽酶系统进行了测定.实验结果表明,分离得到的细菌菌株具有较高的内肽酶活力,其亮氨酸氨肽酶、精氨酸氨肽酶、二肽酶和羧肽酶的活力很高.而分离出的酵母菌的谷氨酸氨肽酶、赖氨酸氨肽酶活力较高,同时具有很高的二肽酶与羧肽酶活力.

Synthetical substrates were used to test the peptidase activities of different microorganisms, including Brevibacterium DH1, JS3, GH4, DG6 and Yeast SCY1, JSBB2 isolated in the ripening of sufu in South China. The intracellular and extracellular peptidase systems of these strains were also studied. Experimental results show that the endopeptidase activities of the strains are fairly high, and that the Leu-aminopeptidase, Arg-aminopeptidase, dipeptidase and carboxypeptidase activities prominently exhibit in the isolated strains. As to the two yeasts, it is of high Glu-aminopeptidase and Lys-aminopeptidase activities as well as prolific dipeptidase and carboxypeptidase activities.