摘要
为得到具有淀粉水解能力的乳酸菌,本文从绍兴米酒、黄酒米浆水、黄酒前酵液、黄酒后酵液、黄酒酵母及黄酒酒糟中分离得到80株细菌;经过淀粉圈显色实验的初步筛选,得到12株具有水解淀粉能力的菌株;之后利用不同比例淀粉的发酵培养基对初筛得到的菌株进行培养,并测定发酵液中淀粉酶的酶活,最终筛选得到6株具有较强淀粉水解能力的乳酸菌。经过16S rDNA测序分析,鉴定分离筛选所得的6株菌。将其中性能最优的菌株AR300进行生长曲线以及对应时期的酶活测定,分析菌株生长与其产淀粉酶能力之间的关联,进一步说明乳酸菌水解淀粉情况。
To obtain lactic acid bacteria which has starch-hydrolyzed activity, 80 strains were obtained from the water of soaking rice, different stages of rice wine fermentation, starers and some relevant productions wine from Shaoxing. According to the starch circle experiment, firstly get 12 strains. Further screening were taken by using special culture medium and 6 lactic acid bacteria strains which could resolve starch were obtained. Finally chosen the best strain of the six to draw curve about its growth and enzyme activity, and there exsit positive relation be- tween them. Besides, identifying the screened lactic acid bacteria through 16S rDNA identification method.
出处
《食品与发酵科技》
CAS
2016年第4期54-57,61,共5页
Food and Fermentation Science & Technology
关键词
乳酸菌
淀粉水解
筛选
lactic acid bacteria
starch-hydrolyzed
screening
