Bacillus amyloliquefaciens separated from fermented soya beans and used for producing protease

Abstract

The invention discloses bacillus amyloliquefaciens separated from fermented soya beans and used for producing a protease and belongs to the technical field of biological engineering. The bacillus amyloliquefaciens is separated from traditional fermented soya beans by adopting a separation and purification technique. The bacillus amyloliquefaciens which is identified and named according to the microbial taxonomy is collected in the China Center for Type Culture Collection (CCTCC) on December 10. 2014 with the collection number of CCTCC M 2014639. The bacillus amyloliquefaciens used for producing protease is easy to culture and is highly safe during production, the screened strain for liquid fermenting and culturing has the enzyme activity of 148-2,231U / mL, has good genetic stability; the metabolite is easy to separate and purify; a foundation is laid for the scientific pure culture in the traditional fermented soya bean industry.

Description

technical field [0001] The invention relates to the technical field of bioengineering, in particular to a strain of Bacillus amyloliquefaciens isolated and purified from traditional fermented soya bean, which is of great significance for the scientific and pure cultivation of the traditional fermented soya bean industry. Background technique [0002] Tempeh has a history of more than 2,000 years. It has high nutritional value and the effects of dispelling cold and strengthening food. In the past, Western scholars believed that Bacillus subtilis was a very harmful spoilage bacteria. The ancestors of our country were able to turn decay into magic, and they were first used in food brewing. Since bacterial tempeh is mostly made and eaten by families, there are few records in ancient documents, and few modern scholars have dabbled in it. On the contrary, there are more researches abroad. According to modern research, Bacillus subtilis can form a large amount of amylase and prote...

AI Technical Summary

Problems solved by technology

However, in my country, due to the traditional natural fermentation method used in the industrial fermentation of bacterial fermented soy beans, pure fermentation has not been realized. The microorganisms in the traditional natural fermentation process mainly come from the microorganisms in the air and on the utensils, resulting in unstable quality of fermented soy bean products , the transportation and storage of products are also limited and it is difficult to achieve large-scale production. Usually, wild strains in the natural environment have uneven fermentation ability and low safety; There are likely to be some harmful bacteria in the uncontrolled fermentation system, how to avoid harmful bacteria contamination is a crucial public health issue

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