食品与机械2016，Vol.32Issue(11)：17-20,4.DOI:10.13652/j.issn.1003-5788.2016.11.004
适合牛肉嫰化的微生物菌株的分离、筛选与鉴定
Separation,screening and identification of special microbial strain for beef meat tenderizer
摘要
Abstract
In order to obtain microbial strain suitable for the tenderi-zation of beef,a total of 22 bacteria of producing proteinase were iso-lated from traditional lobster sauce and wine song in Guizhou.With the screening by using microscopy,analyses of enzyme activities, and TPA value of beef with in treatment of fermented broth,a bacte-ria defined as D7 was found the optimal strain,and its enzyme activity was 71 .68 U/g.The molecular biological identification results showed that it was very similar to Bacillus amyloliquefaciens (JN700123.1 ), and the similarity was 99%, on the basis of molecular biology identification,using 1 6S rDNA sequences identifi-cation and phylogenetic analyses.Thus this strain was identified as Bacillus amyloliquefaciens .关键词
蛋白酶/酶活/解淀粉芽孢杆菌/质地剖面分析(TPA)/16SrDNAKey words
protease/enzyme activity/Bacillus amyloliquefaciens/texture profile analysis(TPA)/1 6S rDNA引用本文复制引用
谭雅,李宗军,李珂,吴根梁..适合牛肉嫰化的微生物菌株的分离、筛选与鉴定[J].食品与机械,2016,32(11):17-20,4.基金项目
公益性行业(农业)科研专项(编号:201303082) （农业）
湖南省科技厅重点项目(编号:2015NK2096) （编号:2015NK2096）
湖南省科技项目(编号:2015WK3015) （编号:2015WK3015）
湖南省科技厅科技计划重点研发项目(编号:2016NK2038) （编号:2016NK2038）
