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食品与发酵工业  2020, Vol. 46 Issue (9): 50-56    DOI: 10.13995/j.cnki.11-1802/ts.022985
  ·研究报告· 本期目录 | 过刊浏览 | 高级检索 |
郫县豆瓣中高产α-淀粉酶米曲霉筛选鉴定及产黄曲霉毒素特性评价
邓维琴1, 肖晴芹1, 李雄波4, 范智义1, 胡廷1, 陈功1,2, 张其圣1,2, 李恒1,2,3*
1(四川省食品发酵工业研究设计院,四川 成都,611130)
2(四川东坡中国泡菜产业技术研究院,四川 眉山,620030)
3(成都市丹丹川菜调味品产业研究院有限公司,四川 成都,611730)
4(成都大学 药学与生物工程学院,四川 成都,610106)
Isolation and identification of Aspergillus oryzae with high yield of α-amylase andlow level of aflatoxin B1 from Pixian broad bean chili paste
DENG Weiqin1, XIAO Qingqin1, LI Xiongbo4, FAN Zhiyi1, HU Ting1, CHEN Gong1,2, Zhang Qisheng1,2, Li Heng1,2,3*
1(Sichuan Academy of Food and Fermentation Industries, Chengdu 611130, China)
2(Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan 620030, China)
3(Chengdu City Dandan Industry Institute for Sichuan Cuisine limited company,Chengdu 611730, China)
4(Pharmacy and Biological Engineering College, Chengdu University, Chengdu 610106, China)
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摘要 α-淀粉酶在郫县豆瓣发酵过程中具有重要的作用,不仅能为郫县豆瓣中的微生物提供碳源,还能在微生物作用及化学反应下生成各类风味物质。豆瓣酱中黄曲霉毒素的污染是行业关注的问题,排除菌株产黄曲霉毒素的可能性,是筛选高效菌株的必要条件。从传统的豆瓣曲中筛选得到4株产α-淀粉酶活力较高的菌株,其中米曲霉30M-1发酵曲精的α-淀粉酶活力高达3 497 U/g,菌株16、FN、DM2发酵曲精的酶活力也可达到2 000 U/g。采用ITS(internal transcribed spacer identification)测序构建系统发育树,结合形态观察,研究菌株产黄曲霉毒素B1(aflatoxin B1, AFB1)基因的表达及产AFB1的可能性。测定的结果显示,4株菌株与米曲霉同源性更近,没有造成AFB1污染的风险,说明所筛选的高产淀粉酶的霉菌具有提高豆瓣酱产品发酵效率的可能性。
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邓维琴
肖晴芹
李雄波
范智义
胡廷
陈功
张其圣
李恒
关键词:  郫县豆瓣  α-淀粉酶  曲霉  黄曲霉毒素B1    
Abstract: α-Amylase plays an important role in the fermentation of Pixian broad bean chili paste and the pollution of aflatoxin B1 (AFB1) in Pixian broad bean chili paste is the main public concern. To eliminate aflatoxin formation it is necessary to screen and select the high-efficiency α-amylase-producing strains with no aflatoxin synthesis. Four isolates with high-yield of α-amylase were screened from the traditional broad bean koji samples. The α-amylase activity of broad bean fermentation products by strain 30M-1 was up to 3497 U/g, the enzyme activities of strain 16, FN and DM2 were also higher than 2000 U/g. Using the ITS sequencing, phylogenetic analysis, morphologic observation, PCR amplification of AFB1 genes and detection of AFB1 in the strain fermentation broth, all four isolates were more closely to Aspergillus oryzae with no risk of AFB1 contamination. In conclusion, the four Aspergillus oryzae isolates with high-yield of α-amylase in this research have the potential to be used in Pixian broad bean chili paste fermentation for improving fermentation efficiency.
Key words:  Pixian broad bean chili paste    α-amylase    Aspergillus    aflatoxin B1
收稿日期:  2019-12-05                出版日期:  2020-05-15      发布日期:  2020-06-11      期的出版日期:  2020-05-15
基金资助: 四川省科技厅重点研发项目(2019YFN0018);成都市科技计划项目(2018-YF09-00036-SN)
作者简介:  硕士,工程师(李恒高级工程师为通讯作者,E-mail:liheng622@163.com)
引用本文:    
邓维琴,肖晴芹,李雄波,等. 郫县豆瓣中高产α-淀粉酶米曲霉筛选鉴定及产黄曲霉毒素特性评价[J]. 食品与发酵工业, 2020, 46(9): 50-56.
DENG Weiqin,XIAO Qingqin,LI Xiongbo,et al. Isolation and identification of Aspergillus oryzae with high yield of α-amylase andlow level of aflatoxin B1 from Pixian broad bean chili paste[J]. Food and Fermentation Industries, 2020, 46(9): 50-56.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.022985  或          http://sf1970.cnif.cn/CN/Y2020/V46/I9/50
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