Journal of South China University of Technology (Natural Science Edition) ›› 2006, Vol. 34 ›› Issue (12): 35-40.

• Biological Engineering • Previous Articles     Next Articles

Determination of Peptidase System of Microorganisms in Ripening of Chinese Sufu

Yang Zuo-yi1  Li Li2  Liang Shi-zhong1  Yang Xiao-quan2   

  1. 1.School of Biological Science and Enginering,South China Univ.of Tech.,Guangzhou 510640,Gnangdong,China;2.Research Center of Food Protein Ensinering,South China Univ.of Tech.,Guangzhou 510640,Gnangdong,China
  • Received:2005-12-05 Online:2006-12-25 Published:2006-12-25
  • Contact: 杨佐毅(1976-) , 男, 博士生, 主要从事发酵工程研究. E-mail:yangzy2003@126. com
  • About author:杨佐毅(1976-) , 男, 博士生, 主要从事发酵工程研究.
  • Supported by:

    广东省科技攻关项目( 2003C20408, 2005B10401006)

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Abstract:

Synthetical substrates were used to test the peptidase activities of diferent microorganisms,including Brevibacterium DH1,JS3,GH4,DG6 and Yeast SCY1,JSBB2 isolated in the ripening of sufu in South China.The intracellular an d extracellular peptidase systems of these strains were also studied.Experimental results show that the endopeptidase activities of the strains are fairly high,and that the Leu-aminopeptidaso ,Arg-aminopepti-dase,dipeptidase and carboxypeptidase activities prominently exhibit in the isolated strains.As to the two yeasts,it is of hish Glu-aminopeptidase and Lys-aminopeptidase activities as well as prolific dipeptidaso an d carboxypeptidase activities.

Key words: sufu, fermentation, peptidase activity