食品与发酵工业 >

2025 , Vol. 51 >Issue 22: 172 - 179

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043407

研究报告

青稞酒曲产淀粉酶菌株分离鉴定、生物学及酶学特性研究

  • 何仕会 ,
  • 王树林
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  • (青海大学 农牧学院,青海 西宁,810016)
第一作者:硕士研究生(王树林教授为通信作者,E-mail:wangsl1970@163.com)

收稿日期: 2025-05-28

  修回日期: 2025-07-01

  网络出版日期: 2025-12-15

基金资助

科技部“科技助力经济2020”重点专项(SQ2020YFF0420513)

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Isolation, identification, biological and enzymatic characteristics of amylase-producing strains from highland barley koji

  • HE Shihui ,
  • WANG Shulin
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  • (College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China)

Received date: 2025-05-28

  Revised date: 2025-07-01

  Online published: 2025-12-15

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摘要

为提高青稞发酵生产中的淀粉利用效率,该文从青稞酒曲中筛选出一株高产淀粉酶菌株,并对其生物学及酶学特性进行研究。采用淀粉透明圈初筛和淀粉酶活力复筛分离纯化出了高产淀粉酶的菌株KC-4,通过形态学、生理生化特性和分子生物学鉴定为枯草芽孢杆菌;生物学及酶学特性的结果表明,菌株KC-4是一株快速生长菌,在37 ℃培养33 h达到最大生物量,发酵48 h所产淀粉酶活力达到最高(28 U/mL)、淀粉降解率达到最大(95%);菌株最适生长条件为培养温度37 ℃、初始pH 7.0,培养基中NaCl质量分数1%、葡萄糖质量分数2%、酒精体积分数3%;其淀粉酶的最适反应条件为60 ℃、pH 7.0,其中Fe2+、Ca2+、Ba2+、Mg2+对酶活力具有激活作用,而Na+、K+则表现抑制作用。其淀粉酶的热稳定性和酸碱稳定性强,在青稞发酵及青稞白酒中有良好的应用潜质。

关键词： 青稞酒曲; 枯草芽孢杆菌; 淀粉酶; 酶学特性

本文引用格式

何仕会 , 王树林 . 青稞酒曲产淀粉酶菌株分离鉴定、生物学及酶学特性研究[J]. 食品与发酵工业, 2025 , 51(22) : 172 -179 . DOI: 10.13995/j.cnki.11-1802/ts.043407

Abstract

A strain that can produce an enzyme with starch degradation has been isolated from the fermenting agent used in the production of highland barley liquor to improve the starch utilization efficiency in highland barley koji. The strain named KC-4 was isolated through starch clear zone screening and re-screening of starch enzyme activity, and has been identified as Bacillus subtilis based on morphological, physiological, and biochemical characteristics, as well as 16S rDNA gene sequence analysis in this paper. Results showed that the strain of KC-4 could grow, reaching its maximum biomass at 33 hours when cultivated at 37 ℃. Its amylase activity and starch degradation rate reached maximum values of 28 U/mL and 95%, respectively, at 48 hours during fermentation. The optimal growth conditions were optimized as follows: the strain was cultivated in a culture medium with an initial pH of 7.0 at 37 ℃, containing 1% NaCl, 2% glucose, and 3% alcohol. The optimal reaction conditions of amylase were optimized as follows: enzyme activity of amylase reached a maximum value in its incubation solutions under 60 ℃ and pH 7.0, where Fe2+, Ca2+, Ba2+ and Mg2+ had an activating effect on the enzyme activity, while Na+ and K+ had inhibitory effects during incubation. The amylase from KC-4 exhibited strong thermal stability and acid-alkali stability, indicating good potential for application in highland barley fermentation and highland barley liquor production.

Key words： highland barley koji; Bacillus subtilis; amylase; enzymatic characteristics

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