1株传统曲霉型豆豉中高活力蛋白酶产生菌的分离及其鉴定

豆豉是一种以大豆作为原料经过微生物发酵而形成的传统发酵食品.在发酵过程中，蛋白酶产生菌是其优势菌株并发挥着重要作用.通过对传统曲霉型豆豉发酵过程中的微生物进行分离、初筛和复筛，筛选获得1株高产蛋白酶的菌株，经测定其酶活力为2231 U·L-1.通过生理生化及16S DNA分子鉴定该菌株为解淀粉芽孢杆菌.获得的高活力蛋白酶产生菌将为后续制作风味良好的豆豉提供基础，同时也为工业化生产蛋白酶提供菌种资源.

A Strain of High Activity of Protease Producing Bacteria Isolation and Identification in the Traditional Type Aspergillus Tempeh

Lobster sauce is a kind of soybean as raw material by microorganism fermentation and made of traditional fermented food. The proteinase strain is adominant bacteria and play an important role in the process of the fermen-tation. This article screen an strain of high yield protease through the process of separation,the first screening and the second screening in traditional fermented soybean fermentation microorganisms. Through determination,the en-zyme activity 2 231 U·L-1 . Through the physiological and biochemical and 16S rDNA molecular identification,the strain is Bacillus amyloliquefaciens. The high-yield alkaline protease producing strain that this study obtained will provide foundation for subsequent production good flavor fermented soya beans,at the same time provide species re-sources for industrial production of protease.