摘要
从如皋火腿、香肠、金华火腿、宣威火腿等代表性样品分离得到的G+球菌中,有15株在酪蛋白双层鉴别培养基中产生蛋白水解圈。通过接种MSA培养基与摇床发酵,得到蛋白酶活力最高的为C8菌株,经过系统生理生化鉴定表明该菌株为表皮葡萄球菌(S.epidermidis),并对其产酶温度等发酵条件进行初步研究。
Gram positive Staphylococcus was isolated from representative samples of Rugao ham and sausage, Jinhua ham and Xuanwei ham. Totally 15 strains were screened to have capability of hydrolyzing casein. Based on physiological and biochemical identification, the selected strain C8 with highest protease activity was S. epidermidis.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第19期194-196,共3页
Food Science
基金
江苏省科技厅技术创新基金项目(BN2008044)
南通市科技创新计划项目(AL2007002)
关键词
发酵肉制品
表皮葡萄球菌
蛋白酶活性
筛选
fermented meat products
Staphylococcus epidermidis
protease activity
screening
