【摘要】 从自然发酵的细菌型豆豉中分离出耐盐性的微球菌,并对其进行了菌种鉴定,确定为藤黄微球菌(Micrococcusluteus)。研究了在蒸煮的大豆培养基上其产蛋白酶的特性,结果表明:该菌株具有一定的产蛋白酶的能力,产生的主要是碱性蛋白酶。更多还原

【Abstract】 A halo-tolerant Micrococcus was isolated from fermented soybean of spontaneous fermentation. It was Micrococcus Iuteus. Its characteristics of producing protease were studied. The results showed that strain could produce protease ,mainly alkali protease.更多还原