一株产蛋白酶芽孢杆菌的筛选和初步鉴定
Isolation and Identification of a Protease-Producing Bacillus
DOI: 10.12677/AMB.2020.94022, PDF,    科研立项经费支持
作者: 田永航*, 张大为, 张 洁, 王和飞, 徐云升#：海南热带海洋学院食品科学与工程学院，海南 三亚；海南省海洋食品工程技术研究中心，海南 三亚
关键词: 虾酱；分离；鉴定；弯曲芽孢杆菌；蛋白酶；Shrimp Paste； Isolation； Identification； Bacillus flexus； Protease
摘要: 利用选择性培养基从海南地区的虾酱中筛选获得一株产蛋白酶菌株，经过形态学观察、生理生化分析和分子生物学鉴定其为芽孢杆菌(Bacillus sp. 6#)。研究结果表明，该菌株的最适生长温度在33℃左右，最适pH为6~8，最适盐浓度在5%~10%之间，能耐受接近20%的盐度，菌株表现出对较高环境温度和盐度的耐受能力。菌株能产胞外酶白酶，加速蛋白水解。Bacillus sp. 6#可为工业化纯种生产模式下虾酱生产提出一种参考。
Abstract: A protease-producing strain was selected from shrimp paste in the Hainan area using a selective medium. After morphological observation, physiological and biochemical analysis, and molecular characterization, it was identified as Bacillus sp. 6#. The research results show that the optimal growth temperature of the strain is about 33˚C, the optimal pH is 6~8, the optimal salt concentration is between 5% and 10%, and it can tolerate salinity close to 20%. The strain shows tolerance to higher ambient temperature and salinity. The strain showed a strong tolerance to high temperature and high salt. The strain secret extracellular enzyme to accelerate proteolysis Bacillus sp. 6# can provide a feasible reference for the industrialization of shrimp paste production.
文章引用：田永航, 张大为, 张洁, 王和飞, 徐云升. 一株产蛋白酶芽孢杆菌的筛选和初步鉴定[J]. 微生物前沿, 2020, 9(4): 164-170. https://doi.org/10.12677/AMB.2020.94022

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