食品科学2017，Vol.38Issue(22)：102-108,7.DOI:10.7506/spkx1002-6630-201722016
嗜盐性蛋白酶产生菌Virgibacillus sp.P-4的筛选鉴定及其特性分析
Isolation, Identification and Properties of Protease-Producing Halophilic Bacterium Virgibacillus sp.P-4 from Traditional Shrimp Sauce
摘要
Abstract
Protease-producing bacteria were isolated from traditional shrimp sauce by using casein agar medium containing 10％ NaCl.Based on its morphological,biochemical and molecular properties,Virgibacillus sp.P-4 was determined as target strain for further study.The strain grew best at 30-37 ℃ with a salinity of 5％-15％.The protease produced by Virgibacillus sp.P-4 showed the optimum activity at 40 ℃,and was stable in the range of 20-50 ℃.The enzymatic activity reached its peak when NaCl concentration was 15％.Besides,VIrgibacillus sp.P-4 might produce more than one extracellular protease except sulfhydryl protease.According to the rate of release of free amino acids,the protease might preferably hydrolyze peptides containing Phe-,Tyr-,Lys-,His-,Pro-and Leu-.关键词
蛋白酶产生菌/嗜盐菌/虾酱/性质Key words
protease-producing bacteria/halophilic bacteria/shrimp sauce/properties分类
轻工纺织引用本文复制引用
张延杰,王静雪,牟海津..嗜盐性蛋白酶产生菌Virgibacillus sp.P-4的筛选鉴定及其特性分析[J].食品科学,2017,38(22):102-108,7.基金项目
山东省自主创新及成果转化专项计划项目(2015ZDZX05003) （2015ZDZX05003）
国家现代农业(海水鱼)产业技术体系建设专项(CARS-47) （海水鱼）
水产品(甲壳类)高效保鲜模式的建立与示范项目(931566010) （甲壳类）
