为挖掘新疆传统风干肉中乳酸菌的生物学特性以及产蛋白酶特性,以新疆塔城、额敏、富蕴、托里地区传统风干肉为研究对象,利用微生物可培养的方法结合形态观察及16S rDNA序列分析鉴定,通过选择性培养基对产蛋白酶的乳酸菌进行分离,并确定菌株的产酶能力。结果表明,新疆风干肉中的乳酸菌主要有11个属,高产蛋白酶菌株5株,其中A-6、A-18为乳酸乳球菌(Lactococcus lactis)、B-2为格氏乳球菌(Lactococcus garvieae)、G-11为耐久肠球菌(Enterococcus durans)、C-1为戊糖片球菌(Pediococcus pentosaceus)。菌株A-18、C-1最适生长温度为40 ℃,具有良好的耐酸耐盐特性。所产蛋白酶的最适pH为6,菌株C-1酶活力为35.63 U/mL、菌株A-18酶活力为32.41 U/mL。2株菌所产蛋白酶为酸性蛋白酶。Na+和K +在1和10 mmol/L 浓度下诱导蛋白酶活性略有增加(P>0.05)。Mn2+,Cu 2+和 Fe3+对蛋白酶的活性有抑制作用,Cu2+的抑制作用明显(P＜0.05)。结果显示,菌株A-18、C-1具有很好的产酶性能,可为工业化生产新疆风干肉提供理论支撑,对风干肉的生产和推广具有重要意义。
In order to study the biological and enzyme-producing characteristics of lactic acid bacteria in Xinjiang air-dried meat, the traditional air-dried meat in Tacheng, Emin, Fuyun and Tuoli regions of Xinjiang were sampled and the bacteria were isolated and identified. The results showed that the lactic acid bacteria in Xinjiang air-dried meat mainly consisted of 11 genera and 5 high-protease strains, of which A-6 and A-18 were Lactococcus lactis, B-2 was Lactococcus garvieae, G-11 was Enterococcus durans and C-1 was Pediococcus pentosaceus. The optimum growth temperature of strains A-18 and C-1 was 40 ℃, which had good acid and salt resistance. The optimum pH of the protease produced by them is 6. The enzyme activity of strain C-1 was 35.63 U/mL, and that of strain A-18 was 32.41 U/mL. The protease produced by the two strains wasacidicprotease. Na+andK+ induced slight increase in protease activity at concentrations of 1 mmol/L and 10 mmol/L (P>0.05). Mn2+, Cu2+ and Fe3+ had inhibitory effects on protease activity. The inhibitory effect of Cu2+ is obvious (P＜0.05). The results showed that strains A-18 and C-1 had better enzyme-producing performance, which could provide theoretical support for the industrial production of Xinjiang air-dried meat and was of great significance for the production and promotion of air-dried meat.
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