Screening of enzyme-producing strains from traditional Guizhou condiment

Autor:	Shaoqin Zhou, Haiying Zeng, Likang Qin, Yan Zhou, K. M. Faridul Hasan, Yingmei Wu
Jazyk:	angličtina
Rok vydání:	2021
Předmět:	broad bean chili sauce protease amylase dominant strains screening identification Biotechnology TP248.13-248.65
Zdroj:	Biotechnology & Biotechnological Equipment, Vol 35, Iss 1, Pp 264-275 (2021)
Druh dokumentu:	article
ISSN:	1310-2818 1314-3530 13102818
DOI:	10.1080/13102818.2020.1868334
Popis:	Broad bean sauce with chili (BBSC) is a traditional condiment in Guizhou province of China. In order to solve some problems especially lack of dominant strains during the fermentation of BBSC, enzyme-producing strains were screened and identified from BBSC. The counts of bacteria, yeasts and molds achieved a relative equilibrium at the later period of fermentation, with more than 2.6 × 104 CFU/mL. There were 97 dominant strains obtained through isolation and purification. Besides, 16S rDNA, ITS, and 26S DNA sequences were analyzed in combination with morphological classification. The protease and peptidase activity of bacteria was significantly higher than those of yeast and molds (p
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/9b7e9fb481764c39b4755b80fafcf1ce Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF Plný text ve formátu HTML
Nepřihlášeným uživatelům se plný text nezobrazuje	K zobrazení výsledku je třeba se přihlásit.