【作者】 檀茜倩； 王丹； 王晓晴； 崔方超； 吕欣然； 李学鹏； 李英美； 励建荣；

【Author】 Tan Xiqian;Wang Dan;Wang Xiaoqing;Cui Fangchao;Lv Xinran;Li Xuepeng;Li Yingmei;Li Jianrong;College of Food Science and Engineering/lnstitute of Marine Science and Technology,Bohai University;Dalian Food Jinzhou Co.Ltd.;

【机构】 渤海大学食品科学与工程学院/海洋研究院； 达莲食品(锦州)有限公司；

【摘要】 从自制发酵海产品中筛选分离到10株具有产蛋白酶能力的菌株,分别为贝莱斯芽孢杆菌(Bacillus velezensis) S1YBB、S1YB、黏质沙雷氏菌(Serratia marcescens) S2DD、S2DB、C2Y3、M1 B、C2J2、藤黄色微球菌(Micrococcus luteus)C1Y1、海藻希瓦氏菌(Shewanella alga) C2J1、海氏肠球菌(Enterococcus hirae)M1R,选择不同种的5株分泌蛋白酶活力较高的菌株S1YB、S2DB、C1Y1、C2J1、M1R进行生物学和酶学特性研究。研究结果发现,5株菌生长最适温度为37℃、最适pH值为6.0、最适盐浓度为20 g/L,所产的蛋白酶在50℃、pH为6.0～8.0时活性最高。相对酶活力在不同金属离子的影响下呈现下降趋势,且与金属离子的浓度有一定关系。本研究为用于海产品发酵优良菌株的开发以及发酵过程中杂菌的控制提供了一定的理论依据。更多还原

【Abstract】 A total of 10 protease-producing strains were isolated from homemade fermented seafoods,and were identified as Bacillus velezensis S1 YBB,S1 YB,Serratia marcescens S2 DD,S2 DB,C2 Y3,M1 B,C2 J2,Micrococcus luteus C1 Y1,Shewanella alga C2 J1,and Enterococcus hirae Ml R.The biological and enzymatic characteristics of S1 YB,S2 DB,C1 Y1,C2 J1,and MIR from different species with relatively higher enzyme activities were evaluated.The optimum growth temperature,pH and salinity of the strains were 37 ℃,6.0,and 20 g/L respectively.The optimum temperature and pH for the enzyme activities were 50 ℃ and 6.0-8.0 respectively.Relative enzyme activities of the strains were decreased by different irons and in response to iron concentrations.The results provide theoretical supports for exploring strains with excellent fermentation performance in seafood fermentation and controlling unexpected protease-producing strains in fermentation process.更多还原