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
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Problems solved by technology

Single purebred fermentation is usually only suitable for the production of products with simple biochemical reactions, single ingredients, high

Method used

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

Examples

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Example Embodiment

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

[0029] The isolation of high-protease activity strains was carried out by conventional microbiological methods. Take 20g of fresh Maotai koji, add 1000mL of sterile water, and stir evenly. The dilution plate method LB solid medium isolates a single strain. The casein plate method was used to detect the protease-producing ability of the strain (required h / c≥7). After the strain was purified, the strain was identified according to the Berger's bacterial identification manual (eighth edition), and the Bacillus subtilis MTJQ2 strain was obtained.

[0030] (2) Preparation of protoplasts

[0031] Activated Bacillus natto and MTJQ2 strains, 1% inoculated into 20mL complete liquid medium, 37℃, 120rpm culture, logarithmic growth phase 4-6h to collect the bacteria, centrifuge at 3500rpm for 10min to collect the bacteria, SMM solution (0.5mol / L sucrose, 0.02mol / L maleic acid, 0.02mol / LMgCl 2 ·6H 2 Adjust ...

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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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