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Bacillus subtilis strain and application thereof

A bacillus and strain technology, applied in bacteria, applications, microorganisms, etc., can solve the problems of being unable to meet the requirements of rich nutrition and flavor in production, and achieve the effects of good appearance and color, attractive soy fragrance, and light ammonia smell.

Inactive Publication Date: 2011-09-07
GUIZHOU UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Single purebred fermentation is usually only suitable for the production of products with simple biochemical reactions, single ingredients, high purity and no flavor requirements, and cannot meet the production of traditional fermented foods with rich nutrition and high flavor requirements

Method used

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  • Bacillus subtilis strain and application thereof
  • Bacillus subtilis strain and application thereof

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Embodiment Construction

[0028] (1) Isolation, screening and identification of Bacillus subtilis MTJQ2 strains

[0029] The isolation of strains with high protease activity was carried out by conventional microbiological methods. Take 20g of fresh Moutai koji, add 1000mL of sterile water, and stir evenly. Isolation of single strains in LB solid medium by dilution plate method. The protease-producing ability of the strain was detected by the casein plate method (required h / c ≥ 7). After the strain was purified, it was identified according to the Bergey's Bacteria Identification Manual (Eighth Edition), and the Bacillus subtilis MTJQ2 strain was obtained.

[0030] (2) Preparation of protoplasts

[0031] Activated Bacillus natto and MTJQ2 bacterial strains, inoculated 1% into 20mL complete liquid medium, cultivated at 37°C at 120rpm, collected the thalli in the logarithmic growth phase 4-6h, collected the thalli by centrifugation at 3500rpm for 10min, and SMM solution (0.5mol / L sucrose, 0.02mol / L mal...

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Abstract

The invention discloses a bacillus subtilis strain and an application thereof. The strain is 0.5mu m wide and 2.6mu m long. The gram reaction of the strain is positive. The spore which is located at the middle of the strain is elliptical; the sporangium of the strain does not expand; no presence of parasporal crystal could be found; and flagellum could be found. Colonial morphology is as follows: the bacterial colony is purely white and irregularly shaped; the center of the bacterial colony uplifts in the shape of a concentric ring; the bacterial colony is not transparent and has a dry surface; and the thallus is slightly sticky and easy to pick. The bacillus subtilis strain can be fermented to produce fermented soya beans with a colour similar to the colour of the fermented soya beans obtained through spontaneous fermentation; and in addition, no gas is generated, the enzyme production capacity is good and the bacillus subtilis strain with good fermentation flavour is applicable to industrial pure fermentation for producing the fermented soya beans.

Description

technical field [0001] The invention relates to the field of biotechnology, in particular to a bacillus subtilis strain, and also relates to the application of the bacillus subtilis strain in realizing the pure fermentation of bacterial fermented soya bean. Background technique [0002] Douchi is mainly made of black soybeans and soybeans, and fermented by microorganisms. It is a seasoning food with rich nutrition, unique soy aroma and umami taste. It has always occupied a special position in soy products and has become a unique condiment. And home-cooked dishes are very popular among consumers. According to the different microorganisms involved in fermentation, tempeh can be divided into mucormycetes, aspergillus, rhizopus, and bacteria; according to whether salt is added during fermentation, it can be divided into salty soy and light soy; according to the water content of the finished product, it can be divided into Dry soy, wet soy and water soy sauce. my country mainly...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23L1/20C12R1/125A23L11/00
Inventor 吴拥军
Owner GUIZHOU UNIV
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