Please wait a minute...
 
 
食品与发酵工业  2021, Vol. 47 Issue (21): 39-45    DOI: 10.13995/j.cnki.11-1802/ts.026682
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
一株分解海参体壁蛋白的耐盐菌株的筛选及发酵条件优化
韩爽1,2, 刘奎1,2, 张健2*, 井月欣2, 王艺欣1,2, 刘芳2, 王共明2, 刘海超1,2, 钟静诗1,2
1(上海海洋大学 食品学院,上海,201306)
2(山东省海洋资源与环境研究院,山东 烟台,264006)
Screening of a salt-tolerant strain decomposing of sea cucumber and fermentation optimization
HAN Shuang1,2, LIU Kui1,2, ZHANG Jian2*, JING Yuexin2, WANG Yixin1,2, LIU Fang2, WANG Gongming2, LIU Haichao1,2, ZHONG Jingshi1,2
1(College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China)
2(Shandong Marine Resource and Environment Research Institute, Yantai 264006, China)
下载:  HTML  PDF (5418KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 为获得可在高盐条件下降解海参蛋白的菌株,促进营养物质的释放,采用马丁氏培养基(高盐)从海水中分离获得3株可直接进行海参蛋白降解的耐盐菌株(SW01、SW02和SW03)。对降解能力最强的SW03,从形态学、生理生化特征及16S rDNA等方面进行了鉴定,探讨了菌株的最适降解条件,并与枯草芽孢杆菌(Bacillus subtilis)、解淀粉芽孢杆菌(Bacillus amyloliquefaciens)、植物乳杆菌(Lactobacillus plantarum)、肠膜明串珠菌(Leuconostoc mesenteroides)在各自最佳发酵条件下进行72 h发酵效果的比较。对发酵过程中发酵液pH、菌体浓度以及水溶性蛋白含量的变化进行了测定。结果表明,SW03为葡萄球菌属(Staphylococcus)菌株,其最佳发酵条件为26 ℃、接种量2.9%、初始pH 6.9。在此条件下,发酵液水溶性蛋白含量达到 108.2 g/L。与其他4株商业菌株对比,SW03在进入稳定期后发酵液中菌体浓度及水溶性蛋白含量更高,且发酵过程中pH更稳定。耐盐菌株SW03在高盐环境下对海参蛋白有良好的降解作用,可作为海参蛋白降解菌株进行深入研究及开发。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
韩爽
刘奎
张健
井月欣
王艺欣
刘芳
王共明
刘海超
钟静诗
关键词:  耐盐菌株  菌株筛选  海参蛋白  发酵    
Abstract: Strains SW01, SW02 and SW03 that directly degraded sea cucumber protein were isolated from sea water by Martin medium (high salt). Strain SW03 with the strongest degradation ability was selected, and its morphology, physiological and biochemical characteristics and 16S rDNA were studied. The fermentation ability of SW03, Bacillus subtilis, Bacillus amyloliquefaciens, Lactobacillus plantarum and Leuconostoc mesenteroides were compared under the optimal fermentation conditions for 72 h. The changes of pH, biomass and water-soluble protein concentration in fermentation were investigated. The results showed that SW03 belonged to Staphylococcus sp. The optimal fermentation conditions were as follows: 26℃, 2.9% of inoculation volume, initial pH 6.9. The content of water-soluble protein reached to 108.2 g/L. Compared with the other four commercial strains, SW03 had higher biomass and water-soluble protein content in the stable stage with more stable pH. The strain SW03 can be used as a protein-degrading strain for further research and development.
Key words:  salt-tolerant    strain screening    sea cucumber protein    fermentation
收稿日期:  2021-01-12      修回日期:  2021-03-09           出版日期:  2021-11-15      发布日期:  2021-11-30      期的出版日期:  2021-11-15
基金资助: 山东省现代农业产业技术体系刺参产业创新团队建设项目(SDAIT-22-07);“十三五”国家海洋经济创新发展示范城市项目(烟台)-海洋生物产品服务平台(YHCX-SW-P-201701);2020年山东省自然科学基金重点项目-基于高品质海参肽的特殊医学用途食品等功能制品研发及产业化示范项目(ZR202011040053)
作者简介:  硕士研究生(张健副研究员为通讯作者,E-mail:zjsd408@163.com)
引用本文:    
韩爽,刘奎,张健,等. 一株分解海参体壁蛋白的耐盐菌株的筛选及发酵条件优化[J]. 食品与发酵工业, 2021, 47(21): 39-45.
HAN Shuang,LIU Kui,ZHANG Jian,et al. Screening of a salt-tolerant strain decomposing of sea cucumber and fermentation optimization[J]. Food and Fermentation Industries, 2021, 47(21): 39-45.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.026682  或          http://sf1970.cnif.cn/CN/Y2021/V47/I21/39
[1] WU H L,HU Y Q,SHEN J D,et al.Identification of a novel gelatinolytic metalloproteinase (GMP) in the body wall of sea cucumber (Stichopus japonicus) and its involvement in collagen degradation[J].Process Biochemistry,2013,48(5-6):871-877.
[2] SROYRAYA M,HANNA P J,SIANGCHAM T,et al.Nutritional components of the sea cucumber Holothuria scabra[J].Functional Foods in Health and Disease,2017,7(3):168.
[3] GAO Y,LI Z B,QI Y X,et al.Proximate composition and nutritional quality of deep sea growth sea cucumbers (Stichopus japonicus) from different origins[J].Journal of the Science of Food and Agriculture,2016,96(7):2 378-2 383.
[4] PANGESTUTI R,ARIFIN Z.Medicinal and health benefit effects of functional sea cucumbers[J].Journal of Traditional and Complementary Medicine,2018,8(3):341-351.
[5] WANG J,CHANG Y G,WU F X,et al.Fucosylated chondroitin sulfate is covalently associated with collagen fibrils in sea cucumber Apostichopus japonicus body wall[J].Carbohydrate Polymers,2018,186:439-444.
[6] HERNÁNDEZ-CORROTO E,SÁNCHEZ-MILLA M,SÁNCHEZ-NIEVES J,et al.Immobilization of thermolysin enzyme on dendronized silica supports.Evaluation of its feasibility on multiple protein hydrolysis cycles[J].International Journal of Biological Macromolecules,2020,165:2 338-2 348.
[7] PANGESTUTI R,KIM S K.Marine bioactive peptide sources:Critical points and the potential for new therapeutics[M]//Marine Proteins and Peptides.Chichester,UK:John Wiley & Sons,Ltd,2013:533-544.
[8] KONG Y,YANG X,DING Q,et al.Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate[J].Food Research International,2017,102:559-566.
[9] TRIPOTEAU L,BEDOUX G,GAGNON J,et al. In vitro antiviral activities of enzymatic hydrolysates extracted from byproducts of the Atlantic holothurian Cucumaria frondosa[J].Process Biochemistry,2015,50(5):867-875.
[10] YE J,SHEN C H,HUANG Y Y,et al.Anti-fatigue activity of sea cucumber peptides prepared from Stichopus japonicus in an endurance swimming rat model[J].Journal of the Science of Food and Agriculture,2017,97(13):4 548-4 556.
[11] 史亚萍, 张玉,张绵松,等.海参肽的提取分离及其体外抗氧化活性[J].食品工业,2019,40(7):44-48.
SHI Y P,ZHANG Y,ZHANG M S,et al.Extraction and separation of sea cucumber polypeptide and its antioxidant activity in vitro[J].The Food Industry,2019,40(7):44-48.
[12] 汪韬, 温运启,于娇,等.富含乳酸菌的脱腥海参肽粉的制备[J].食品与发酵工业,2020,46(18):187-191.
WANG T,WEN Y Q,YU J,et al.Preparation of deodorized sea cucumber peptide powder rich in lactic acid bacteria[J].Food and Fermentation Industries,2020,46(18):187-191.
[13] 陈子豪. 脱盐及干燥工艺对干制仿刺参品质的影响[D].上海:上海海洋大学,2017.
CHEN Z H.Effect of desalination and drying process on the quality of dried Apostichopus japonicus[D].Shanghai:Shanghai Ocean University,2017.
[14] 井月欣, 乔瑞光,张健,等.响应面试验优化盐渍仿刺参脱盐工艺[J].食品工业科技,2017,38(18):160-164;172.
JING Y X,QIAO R G,ZHANG J,et al.Optimization of desalting process of salted Apostichopus japonicus by response surface methodology[J].Science and Technology of Food Industry,2017,38(18):160-164;172.
[15] 文超. 海洋桔青霉W1抗真菌蛋白的分离纯化与特性研究[D].厦门:厦门大学,2014.
WEN C.Purification and characterization of an antifungal protein secreted by Penicillium citrinum W1[D].Xiamen:Xiamen University,2014.
[16] 戴秋萍. 产壳聚糖酶海洋微生物菌株的筛选鉴定、发酵产酶条件和酶解产物性能研究[D].杭州:浙江大学,2012.
DAI Q P.Screening and identification of chitosanolytic marine microbes and analysis of the fermentation products[D].Hangzhou:Zhejiang University,2012.
[17] BUCHANAN R E,GIBBONS N E.伯杰氏细菌鉴定手册[M].北京:科学出版社,1984.
BUCHANAN R E,GIBBONS N E.Bergey’s manual of systematic bacteriology[M].Beijing:Science Press,1984.
[18] HUNG J H,WENG Z P.Sequence alignment and homology search with BLAST and ClustalW[J].Cold Spring Harbor Protocols,2016,2016(11) DOI:10.1101/pdb.prot093088.
[19] ZHANG R B,LIU T,ZHANG Y M,et al.Preparation of spent fluid catalytic cracking catalyst-metakaolin based geopolymer and its process optimization through response surface method[J].Construction and Building Materials,2020,264:120 727.
[20] 李寅生. 金黄色葡萄球菌血浆凝固酶抗血清的制备及ELISA检测[D].大连:大连理工大学,2016.
LI Y S.Preparation of polyclonal antibodies against plasma-coagulase from Staphylococcus aureus and establishment of ELISA methods[D].Dalian:Dalian University of Technology,2016.
[21] 陈成, 宁喜斌.响应面法优化产β-内酰胺酶菌Bacillus cereus B03的发酵条件[J].食品工业科技,2020,41(10):138-145.
CHEN C,NING X B.Optimization of fermentation conditions of β-lactamase producing bacteria Bacillus cereus B03 by response surface methodology[J].Science and Technology of Food Industry,2020,41(10):138-145.
[22] 陈曦, 崔莉凤,杜兵,等.温度和pH值对厌氧氨氧化微生物活性的影响分析[J].北京工商大学学报(自然科学版),2006,24(3):5-8.
CHEN X,CUI L F,DU B,et al.Study on influencing of temperature and pH to anaerobic ammonium oxidation microbial activity[J].Journal of Beijing Technology and Business University (Natural Science Edition),2006,24(3):5-8.
[23] 李莉, 李文清,谭洪新,等.pH对微生物絮团氨氮转化效率及细菌活性的影响[J].上海海洋大学学报,2019,28(5):671-679.
LI L,LI W Q,TAN H X,et al.Effects of pH on ammonium nitrogen conversion efficiency and bacteria activity of microbial flocs[J].Journal of Shanghai Ocean University,2019,28(5):671-679.
[24] FLORES M,TOLDRÁ F.Microbial enzymatic activities for improved fermented meats[J].Trends in Food Science & Technology,2011,22(2-3):81-90.
[25] 潘晓倩, 成晓瑜,张顺亮,等.不同发酵剂对北方风干香肠色泽和风味品质的改良作用[J].食品科学,2015,36(14):81-86.
PAN X Q,CHENG X Y,ZHANG S L,et al.Analysis of color and flavor improvement of different starter cultures on northern air-dried sausage[J].Food Science,2015,36(14):81-86.
[1] 赵雨, 郭建华, 张春枝. 蜡状芽孢杆菌ZY12产磷脂酶D的影响因素[J]. 食品与发酵工业, 2021, 47(9): 57-62.
[2] 王迪, 王智荣, 陈湑慧, 宋军, 孔祥兵, 陈本开, 阚建全. 不同后发酵温度下曲霉型豆豉的氨基酸态氮生成动力学及品质变化研究[J]. 食品与发酵工业, 2021, 47(9): 91-99.
[3] 刘梦, 缪礼鸿, 刘蒲临, 王霜, 高瑞杰. 马克斯克鲁维酵母与酿酒酵母混合发酵对液态法黄酒风味的影响[J]. 食品与发酵工业, 2021, 47(9): 160-167.
[4] 王伟佳, 刘爱国, 廖振宇, 刘立增, 孙丽婷, 杨红, 刘蕊, 刘长旭, 李雨轩. 发酵乳中内源性苯甲酸产生的影响因素[J]. 食品与发酵工业, 2021, 47(9): 168-173.
[5] 黄力, 刘功良, 费永涛, 高苏娟, 白卫东, 刘锐. 微生物航天育种及其在发酵食品微生物中的应用研究概述[J]. 食品与发酵工业, 2021, 47(9): 321-327.
[6] 鲁朝凤, 黄佳琦, 黄勇桦, 杨士花, 陈壁, 杨明静, 李永强. 青稞膳食纤维和多酚对肠道微生物的协同调节作用[J]. 食品与发酵工业, 2021, 47(8): 6-13.
[7] 赵帅东, 刘婷, 季旭, 杨梓璐, 尹轩威, 施文正, 汪立平, 宁喜斌. 利用外源蛋白酶和曲霉菌YL001加速沙丁鱼鱼露的发酵[J]. 食品与发酵工业, 2021, 47(8): 14-20.
[8] 唐富豪, 滕建文, 韦保耀, 黄丽, 夏宁, 覃超. 基于非靶向代谢组学评价传统发酵对客家酸芥菜酚类化合物组成的影响[J]. 食品与发酵工业, 2021, 47(8): 128-133.
[9] 李丽, 杨云丽, 杨小凡, 何伟, 袁恺, 朱威宇, 彭超, 何一凡, 董银卯, 周卫强. 液体发酵生产灵芝三萜酸的过程调控研究进展[J]. 食品与发酵工业, 2021, 47(8): 304-312.
[10] 刘景阳, 刘云鹏, 徐庆阳. 谷氨酸全营养流加发酵新工艺[J]. 食品与发酵工业, 2021, 47(7): 14-20.
[11] 高宇豪, 吴勇杰, 朱亚鑫, 付静, 徐建国, 王松涛, 徐国强, 张晓梅, 史劲松, 许正宏. 产谷胱甘肽毕赤酵母工程菌的构建及能量调控[J]. 食品与发酵工业, 2021, 47(7): 21-26.
[12] 邓祥宜, 李继伟, 何立超, 张原源, 黄国威, 鲍晓龙, 邱朝坤. 宣恩火腿发酵过程中表面微生物群落演替规律[J]. 食品与发酵工业, 2021, 47(7): 34-42.
[13] 韩宛芸, 张长懿, 顾泽鹏, 段小雨, 孙庆杰, 邱立忠, 卞希良, 邬应龙, 刘韫滔. 高产β-葡聚糖的黄伞菌株分离、鉴定及其体外模拟消化[J]. 食品与发酵工业, 2021, 47(7): 51-57.
[14] 金刚, 张雪, 谷晓博, 王辉, 白雪菲, 张众, 盖昱梓, 马雯. 贺兰山东麓不同子产区赤霞珠葡萄自然发酵对葡萄酒香气的影响[J]. 食品与发酵工业, 2021, 47(7): 153-160.
[15] 梁鑫, 陈思雨, 赵育, 雷钰, 孔倩倩, 万欣, 张宝善. 乳酸菌和酵母菌发酵红枣汁工艺优化及成分分析[J]. 食品与发酵工业, 2021, 47(7): 175-182.
No Suggested Reading articles found!
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn