腐乳中毛霉菌株的初步筛选及其培菌期的生化变化

Screening of sufu strain and biochemistry change during cultivation

文章针对自然发酵微生物群进行毛霉菌种的分离,筛选出明显生理形态的M-5、耐高温的菌株M-16,两株目标菌株。此目标菌株均为产中性蛋白酶毛霉,且在培菌期间积累大量的糖化酶、α-淀粉酶、脂肪酶,培菌72 h后菌体开始老化,酶活有所下降。整个培菌过程的生化变化是部分蛋白质水解成可溶性蛋白质。

This experiment screened two target strains from natural fermentation microorganism which were M-5 and M-16.M-5 has obvious physiology characteristic,and M-16 has heat resisting characteristic,they all secreted neutral protease.The two strains accumulated a large number of malto genic amylase,α-amylase,lipase during cultivation,but after 72 hours,thalli became old with enzyme activity declining.In the whole cultivation,part of protein hydrolysis into soluble protein.