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| 酱香大曲中高产蛋白酶功能细菌的筛选及鉴定 | |
| 引用本文： | 王 婧,王晓丹,罗晓叶,邱树毅,肖 蓓,张小龙,胡鹏刚. 酱香大曲中高产蛋白酶功能细菌的筛选及鉴定[J]. 中国酿造, 2015, 34(10): 43. DOI: 10.11882/j.issn.0254-5071.2015.10.010 |
| 作者姓名： | 王 婧 王晓丹 罗晓叶 邱树毅 肖 蓓 张小龙 胡鹏刚 |
| 作者单位： | 1.贵州大学贵州省发酵工程与生物制药重点实验室，贵州贵阳550025；2.贵州大学酿酒与食品工程学院，贵州贵阳550025；3.贵州大学生命科学学院，贵州贵阳550025 |
| 基金项目： | 贵州省科技厅重点攻关项目（黔科合GZ字[2014]3012）；贵州省科技厅重大专项项目（黔科合重大专项字[2013]6009号）；科技部科技支撑计划项目课题（2011BAC06B12）；贵州省科技厅联合资金项目（黔科合LH字[2014]7672） |
| 摘 要： | 通过对酱香型大曲中的细菌进行分离纯化培养，获得一株高产蛋白酶的菌株FBKL1.0199，然后采用菌株形态学观察、生理生化实验和分子生物学方法，鉴定其为地衣芽孢杆菌（Bacillus licheniformis）。实验条件下该菌株所产中性蛋白酶高达3 925.80 U/g，酸性蛋白酶活力达139.27 U/g，为提高酱香型白酒品质研究奠定了基础。 |
| 关 键 词： | 酱香大曲 高产蛋白酶 发酵工艺 地衣芽胞杆菌 |
Screening and identification of functional bacteria with high-yield protease from Moutai-flavor Daqu |
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| WANG Jing,WANG Xiaodan,LUO Xiaoye,QIU Shuyi,XIAO Bei,ZHANG Xiaolong,HU Penggang. Screening and identification of functional bacteria with high-yield protease from Moutai-flavor Daqu[J]. China Brewing, 2015, 34(10): 43. DOI: 10.11882/j.issn.0254-5071.2015.10.010 | |
| Authors: | WANG Jing WANG Xiaodan LUO Xiaoye QIU Shuyi XIAO Bei ZHANG Xiaolong HU Penggang |
| Affiliation: | 1.Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang 550025, China; 2.School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; 3.School of Life Sciences, Guizhou University, Guiyang 550025, China |
| Abstract: | Through separation and purification of bacteria from Moutai-flavor Daqu, strain FBKL1.0199 with high-yield protease was acquired, and after morphology observation, physiological and biochemical experiment, and molecular biology identification, the strain was identified as Bacillus licheniformis. Under the experimental conditions, the neutral protease was as high as 3 925.80 U/g, and the acid protease activity reached 139.27 U/g, which laid a foundation for improving the quality of Moutai-flavor liquor. |
| Keywords: | Moutai-flavor Daqu high-yield protease fermentation process Bacillus licheniformis |
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