胡椒果皮高效脱胶菌的筛选、鉴定及初步应用

Screening and identification of strains for decortication of pepper(Piper nigrum L.) and its preliminary application

为实现胡椒生物酶法高效脱皮,从海南胡椒种植园的土样中采集样品,以菌株产果胶酶活力的大小和胡椒脱皮效果为筛选指标,分离、筛选出1株胡椒果皮高效脱胶菌WC 0021;对其进行生理生化及16SrDNA序列分析,初步鉴定为蜡状芽孢杆菌(Bacillus cereus)。将菌株WC0021发酵生产的果胶酶用于胡椒鲜果脱皮试验,结果表明,在pH为7.5,温度为35℃的条件下,所产果胶酶2天内可将胡椒果皮脱除干净,所得白胡椒中挥发油和胡椒碱的含量分别是3.37 mL/100 g和4.25 g/100 g,菌落总数为1.0×103cfu/g,感官评价为优。

The aim of the study was to achieve accelerating decortication of pepper by bio-enzyme method.Strain WC0021 was isolated from pepper plantation soil by preliminary and second screening.It was identified as Bacillus cereus based on 16SrDNA sequencing and physiological and biochemical test.The pectinase produced by strain WC0021,which was maximum on pepper skin with pH 7.5 at 35 ℃,could accelerate decortication of pepper in no more than 2d,and the sensory evaluation of white pepper produced by this method achieved superior level.Volatile oil and piperine contents of the product were 3.37 mL/100 g and 4.25 g/100 g,respectively.The microbial contamination was about 1.0×103cfu/g.