Screening of enzyme-producing strains from traditional Guizhou condiment
Autor: | Shaoqin Zhou, Haiying Zeng, Likang Qin, Yan Zhou, K. M. Faridul Hasan, Yingmei Wu |
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Jazyk: | angličtina |
Rok vydání: | 2021 |
Předmět: | |
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 |
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