传统发酵酸牛奶中产蛋白酶酵母菌的筛选及产酶条件优化

doi:10.3969/j.issn.1673-1689.2019.05.011

首页 > 过刊浏览>2019年第38卷第5期 >73-78. DOI:10.3969/j.issn.1673-1689.2019.05.011

传统发酵酸牛奶中产蛋白酶酵母菌的筛选及产酶条件优化
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                        10.3969/j.issn.1673-1689.2019.05.011
                    
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Screening of Yeast with High Protease Activities from Traditional Yogurt and Optimization of Enzyme Conditions

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从新疆哈萨克族传统发酵酸牛奶中分离筛产蛋白酶酵母菌菌株，并确定了各菌株的产酶能力。试验从新疆塔城地区采集酸牛奶样品，以蛋白酶活性作为筛选指标进行初筛、复筛，得到5株高产蛋白酶菌株并对其产酶条件进行优化。经形态观察及26S rDNA序列分析鉴定菌株D1-3为Pichia kudriavzevii，E1-5为Issatchenkia orientalis，S1-7为Kluyveromyces marxianus，W1-10为Candida parapsilosis，S1-16为Saccharomyces cerevisiae。对其产酶条件优化得出：在最佳产酶发酵液条件下，菌株D1-3最佳产酶活力达78 U/m L、S1-7为79 U/m L、S1-16为55 U/mL、E1-5为82 U/mL、W1-10为64 U/mL，其最适产酶温度为28 ℃，W1-10为37 ℃；菌株最适产酶初始pH、接种量和时间分别为5.0、3%、48 h。

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The strains of protease yeasts were isolated from the traditional fermented yoghurt of Xinjiang Kazak and ensure the protease activity. The protease activity was screened plates and shake flask fermentation，as the index. Five strains of high-yield protease were obtained and optimization of enzymological conditionswere studied preliminarily. The results of morphological observation and 26S rDNA sequence analysis indicated that D1-3 was Pichia kudriavzevii，E1-5 was Issatchenkia orientalis，S1-7 was Kluyveromyces marxianus，W1-10 was Candida parapsilosis and S1-16 was Saccharomyces cerevisiae. Optimizing the conditions of producing enzymes，the strains D1-3 the highest protease activity of fermentation broth was reached to 78 U/mL、S1-7 was reached to 79 U/mL、S1-16 was reached to 55 U/mL、E1-5 was reached to 82 U/mL、W1-10 was reached to 64 U/mL，we can indicated that the most proper temperature of all strains were 28 ℃ with one exception of W1-10 was 37 ℃；The initial pH，inoculation amount of strain and incubation time were 5.0，3%，48h，respectively，in that case，enzyme production reached the best.

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乔传丽,金丹,蒋艾廷,薛林林,卢士玲,李宝坤.传统发酵酸牛奶中产蛋白酶酵母菌的筛选及产酶条件优化[J].食品与生物技术学报,2019,38(5):73-78.

QIAO Chuanli, JIN Dan, JIANG Aiting, XUE Linlin, LU Shiling, LI Baokun. Screening of Yeast with High Protease Activities from Traditional Yogurt and Optimization of Enzyme Conditions[J]. Journal of Food Science and Biotechnology,2019,38(5):73-78.

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在线发布日期: 2019-07-26
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