食品科学2012，Vol.33Issue(15)：246-251,6.
四川香肠中产蛋白酶和脂肪酶霉菌的分离与鉴定
Isolation and Identification of Proteinase and Lipase Producing Mould from Sichuan Sausages
摘要
Abstract
A total of 121 mould strains were isolated from the surface of naturally fermented Sichuan sausage,which belonged to Aspergillus,Penicillium and Mucor.A strain with the highest proteanase and lipase activities named as P2was screened out of them by primary and secondary screening.According to its morphological and molecular biological characteristics,P2 was identified as Penicillium chrysogenum.Toxicological tests were carried out to test the safety of P2.The data obtained showed that the behavior,blood indicators,biochemical parameters and viscera appearance of tested mice revealed no significant difference compared to those of control mice(P 0.05),indicating that P2is a safe and non-toxic mould.关键词
四川香肠/霉菌/蛋白酶/脂肪酶/分离/鉴定Key words
Sichuan sausage/mould/proteinase/lipase/isolation/identification分类
轻工纺织引用本文复制引用
杨勇,程燕,廖定容,帅谨..四川香肠中产蛋白酶和脂肪酶霉菌的分离与鉴定[J].食品科学,2012,33(15):246-251,6.基金项目
四川省教育厅科研计划项目 （）
