红曲米中产凝乳酶菌株的分离筛选与特性的研究

Screening of chymosin-producing strains from red kojic rice and study of their features

从红曲米中筛选产凝乳酶菌株,得到产凝乳酶的菌株,并对该菌株进行了特性实验—形态结构观察、遗传稳定性试验,最适生长温度的确定,凝乳酶菌株生长曲线的测定等。结果显示:该菌株传代8次后凝乳性依然稳定,最适生长温度为30℃～35℃,最适发酵时间为4d,发酵过程中pH值有较小幅度下降,然后稳定在pH6.5左右。

The experiment was designed to screen a chymosin-producing strain during the metabolic process of red kojie rice. The morphology, genetic stability, optimum growth temperature, and growth curve were investigated. The results indicated that, the chymosin remained stable after 8th generation, the optimum growth temperature was 30-35℃, the optimum fermentation time was 4 d, and the pH value slightly declined and then then stabalized at 6.5.