| 肽酶高产菌株的筛选及其生物学特性研究 |
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| 引用本文： | 赵建,郭本恒,陈卫,郑小平.肽酶高产菌株的筛选及其生物学特性研究[J].乳业科学与技术,2007,29(2):69-72. |
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| 作者姓名： | 赵建 郭本恒 陈卫 郑小平 |
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| 作者单位： | 1. 江南大学食品科学与安全教育部重点实验室,江苏无锡,214036
2. 光明乳业股份有限公司技术中心 |
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| 基金项目： | 国家农业科技成果转化基金 |
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| 摘 要： | 采用ROGOSA乳杆菌选择性培养基从泡菜、腐乳等我国传统发酵食品中筛选得到12株乳杆菌。采用镉-茚三酮方法,以各菌株总肽酶活力为指标,得肽酶高产菌株SP-3。经API细菌鉴定系统鉴定,该菌为植物乳杆菌。通过对其生物学特性研究,发现其能在pH4-6及6% NaCl的液体MRS中生长良好,并且在脱脂乳中具有较低的产酸能力,表明SP-3具有作为干酪生产附属发酵剂的潜力。
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| 关 键 词： | 肽酶 筛选 附属发酵剂 |
| 文章编号： | 1671-5187（2007）02-0069-04 |
| 收稿时间： | 2006-09-15 |
| 修稿时间： | 2006年9月15日 |
Screening and Characteristics of Strains Possessing Higher Peptidase Activity |
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| Zhao Jian,Guo Benheng,Chen Wei,Zheng Xiaoping.Screening and Characteristics of Strains Possessing Higher Peptidase Activity[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2007,29(2):69-72. |
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| Authors: | Zhao Jian Guo Benheng Chen Wei Zheng Xiaoping |
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| Abstract: | 12 strains were isolated from Chinese traditional fermented food. The global peptidase activity was measured respectively using the Cd-ninhydrin assay. One of them labeled "SP-3" was finally screened for its relatively high peptidase activity. Systematic identification in morphology, physiology and biochemistry showed that SP-3 was Lactobacillus plantarum. Its characteristics showed that the growth rate of SP-3 in MRS broth was not significantly affected in pH 4-6 and 6% NaCl. Moreover, SP-3 had the low ability of acid production in skim milk. Therefore, SP-3 has the potential to use in cheese-making as adjunct culture. |
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| Keywords: | peptidase screening adjunct culture |
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