Isolation and Identification of Microbial Strains Producing Rennet from Jiuqu, a Traditional Chinese Fermentation Starter

被引：0

作者：

Teng, Junwei ^{[1
]}

Zhao, Xiao ^{[1
]}

Yang, Yawei ^{[1
]}

Zhang, Jian ^{[1
]}

Zhao, Aimei ^{[1
]}

Jiang, Yunyun ^{[1
]}

Li, Liu ^{[1
]}

Zheng, Zhe ^{[1
]}

Yang, Zhennai ^{[1
]}

机构：

[1] Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing,100048, China

来源：

Shipin Kexue/Food Science | 2017年 / 38卷 / 16期

关键词：

Starters - Industrial research - Enzyme activity - Food processing - Bacteriology;

D O I：

10.7506/spkx1002-6630-201716004

中图分类号：

学科分类号：

摘要：

Eleven bacterial strains and two fungal strains were isolated from Jiuqu, a traditional Chinese fermentation starter for rice wine. Out of these, one bacterial strain, designated LB-51, capable of producing rennet was screened by the casein plate method and the Arima method. The strain was identifed as Bacillus amyloliquefaciens by its morphological characteristics, physiological and biochemical tests (API 50CHB system) and 16S rDNA sequence analysis and species specific gene analysis and named as B. amyloliquefaciens GSBa-1. The rennet and proteolytic activities were (431.53±15.89) SU/mL and (5.05±0.59) U/mL, respectively, after 72 h shaking culture (120 r/min) at 30℃ for 72 h in liquid LB medium. The enzyme exhibited high milk-clotting activity and low protein hydrolysis activity. The milk-clotting activity was 1.54×105 SU/g. B. amyloliquefaciens GSBa-1, an effcient producer and a safe source of rennet activity, is worth further research and development as a candidate strain for industrial production of rennet. © 2017, China Food Publishing Company. All right reserved.

引用

页码：23 / 28