Isolation, Identification and Enzyme Producing Capacity Analysis of Dominant Strain in Traditional Fermented Meitauza

PANG Chunxia; XU Weicheng; GAN Tian; ZHANG Qiang; GUO Sitong; CHEN Yuru; KONG Xiaoxue; LUO Haibo

doi:10.13386/j.issn1002-0306.2022050112

Volume 44 Issue 5

Feb. 2023

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Science and Technology of Food Industry > 2023 > 44(5): 107-113. > DOI: 10.13386/j.issn1002-0306.2022050112

PANG Chunxia, XU Weicheng, GAN Tian, et al. Isolation, Identification and Enzyme Producing Capacity Analysis of Dominant Strain in Traditional Fermented Meitauza[J]. Science and Technology of Food Industry, 2023, 44(5): 107−113. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022050112.

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Isolation, Identification and Enzyme Producing Capacity Analysis of Dominant Strain in Traditional Fermented Meitauza

1.
School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
2.
Ningbo Yinzhou Sanfeng Kewei Foodstuff Co., Ltd., Ningbo 315145,China

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Received Date: May 10, 2022
Available Online: December 25, 2022

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Abstract

Abstract

This study attempted to solve the waste of soybean dregs resources problem and the limited scale production of moldy Meitauza to achieve the high-value utilization of soybean dregs. The traditional fermented Meitauza of Hubei Xianning were used as the material for microbial isolation and identification. A total of 5 bacteria and 3 fungi were obtained, named J1~J8, respectively. The morphological observation, physiological and biochemical analysis, 16S rRNA and ITS sequencing analysis revealed that J1~J5 were Rahnella aquatilis strain B13, Pediococcus pentosaceus strain S1, Pantoea agglomerans strain NSD, Leuconostoc mesenteroides strain 2020GS202 and Bacillus subtilis strain A10, respectively, while J6~J8 were respectively Fusarium proliferatum strain CanR-8, Aspergillus niger strain DZ-4-3-1, and Mucor racemosus f. racemosus strain M-22. In addition, the enzyme-producing ability determination of 8 strains showed that Bacillus subtilis (J5) had strong ability to produce protease and cellulase, reaching 153.247 and 66.552 U/mL, respectively, compared to others strains. The study also found that Bacillus subtilis, Mucor racemosa, and Aspergillus niger might be the main fermentative strains for nutrition and flavor of the traditional Meitauza.
- fermented soybean products,
- strain identification,
- 16S rRNA,
- protease activity,
- cellulase activity

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