| 腐乳后发酵阶段微生物肽酶系统的测定 |
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| 引用本文： | 杨佐毅,李理,梁世中,杨晓泉.腐乳后发酵阶段微生物肽酶系统的测定[J].华南理工大学学报(自然科学版),2006,34(12):35-40. |
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| 作者姓名： | 杨佐毅 李理 梁世中 杨晓泉 |
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| 作者单位： | 1. 华南理工大学,生物科学与工程学院,广东,广州,510640
2. 华南理工大学,食物蛋白工程研究中心,广东,广州,510640 |
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| 摘 要： | 采用合成底物对华南地区腐乳后发酵阶段分离得到的细菌短杆菌属(Brevibacte-rium)菌株DH1、JS3、GH4、DG6和酵母菌SCY1、JSBB2的胞内和胞外肽酶系统进行了测定.实验结果表明,分离得到的细菌菌株具有较高的内肽酶活力,其亮氨酸氨肽酶、精氨酸氨肽酶、二肽酶和羧肽酶的活力很高.而分离出的酵母菌的谷氨酸氨肽酶、赖氨酸氨肽酶活力较高,同时具有很高的二肽酶与羧肽酶活力.
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| 关 键 词： | 腐乳 发酵 肽酶活力 |
| 文章编号： | 1000-565X（2006）12-0035-06 |
| 收稿时间： | 2005-12-05 |
| 修稿时间： | 2005年12月5日 |
Determination of Peptidase System of Microorganisms in Ripening of Chinese Sufu |
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| Yang Zuo-yi,Li Li,Liang Shi-zhong,Yang Xiao-quan.Determination of Peptidase System of Microorganisms in Ripening of Chinese Sufu[J].Journal of South China University of Technology(Natural Science Edition),2006,34(12):35-40. |
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| Authors: | Yang Zuo-yi Li Li Liang Shi-zhong Yang Xiao-quan |
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| Institution: | 1. School of Biological Science and Engineering, South China Univ. of Tech. , Guangzhou 510640, Guangdong, China; 2. Research Center of Food Protein Engineering, South China Univ. of Tech. , Guangzhou 510640, Guangdong, China |
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| Abstract: | Synthetical substrates were used to test the peptidase activities of different microorganisms,including Brevibacterium DH1,JS3,GH4,DG6 and Yeast SCY1,JSBB2 isolated in the ripening of sufu in South China.The intracellular and extracellular peptidase systems of these strains were also studied.Experimental results show that the endopeptidase activities of the strains are fairly high,and that the Leu-aminopeptidase,Arg-aminopepti-dase,dipeptidase and carboxypeptidase activities prominently exhibit in the isolated strains.As to the two yeasts,it is of high Glu-aminopeptidase and Lys-aminopeptidase activities as well as prolific dipeptidase and carboxypeptidase activities. |
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| Keywords: | sufu fermentation peptidase activity |
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