Abstract
In order to obtain microbial strain suitable for the tenderization of beef, a total of 22 bacteria of producing proteinase were isolated from traditional lobster sauce and wine song in Guizhou. With the screening by using microscopy, analyses of enzyme activities, and TPA value of beef with in treatment of fermented broth, a bacteria defined as D7 was found the optimal strain, and its enzyme activity was 71.68 U/g. The molecular biological identification results showed that it was very similar to Bacillus amyloliquefaciens (JN700123.1), and the similarity was 99%, on the basis of molecular biology identification, using 16S rDNA sequences identification and phylogenetic analyses. Thus this strain was identified as Bacillus amyloliquefaciens.
Publication Date
11-28-2016
First Page
17
Last Page
20
DOI
10.13652/j.issn.1003-5788.2016.11.004
Recommended Citation
Ya, TAN; Zongjun, LI; Ke, LI; and Genliang, WU
(2016)
"Separation, screening and identification of special microbial strain for beef meat tenderizer,"
Food and Machinery: Vol. 32:
Iss.
11, Article 4.
DOI: 10.13652/j.issn.1003-5788.2016.11.004
Available at:
https://www.ifoodmm.cn/journal/vol32/iss11/4
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