首页|高温大曲中高产淀粉酶和蛋白酶细菌的分离、鉴定及生物学特性研究

高温大曲中高产淀粉酶和蛋白酶细菌的分离、鉴定及生物学特性研究

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该研究采用稀释涂布平板法、平板划线法从高温大曲中分离菌株,利用透明圈法及酶活力测定筛选高产淀粉酶及蛋白酶的菌株,通过形态学观察及分子生物学技术对其进行菌种鉴定,并对其耐高温和耐酸性进行研究。结果表明,筛选得到一株高产淀粉酶和蛋白酶的优良菌株,编号为KC-6,其淀粉酶和蛋白酶活力分别为64。45 U/mL、0。60 U/mL,经鉴定,菌株KC-6为苏云金芽孢杆菌(Bacillus thuringiensis),其可耐受60 ℃的高温,在强酸性条件生长缓慢,在弱酸和中性环境中生长旺盛。
Isolation,identification and biological characteristics of high-yield amylase and protease bacteria from high-temperature Daqu
Strains were isolated from high-temperature Daqu by dilution plate method and plate scribing method,and strains with high amylase and protease production were screened by transparent circle method and enzyme activity determination.Strains were identified by morphological observa-tion and molecular biology techniques,and their resistance to high temperature and acid was studied.The results showed that a strain with high-yield amylase and protease was screened and numbered as KC-6,and the amylase and protease activities were 64.45 U/ml and 0.60 U/ml,respectively.The strain KC-6 was identified as Bacillus thuringiensis,which could withstand high temperature of 60 ℃.It grew slowly in strong acidic conditions and rapidly in weak acid and neutral environments.

high-temperature Daquamylaseproteaseisolationidentificationbiological characteristic

蒋泽元、万义芳、蒲驰中、何远琴

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茅台学院 酿酒工程系,贵州 遵义 564507

高温大曲 淀粉酶 蛋白酶 分离 鉴定 生物特性

茅台学院高层次人才科研启动基金

mygccrc[2022]015

2024

中国酿造
中国调味品协会 北京食品科学研究院

中国酿造

CSTPCD北大核心
影响因子:0.759
ISSN:0254-5071
年,卷(期):2024.43(2)
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