常压室温等离子体技术诱变选育鲅鱼抗氧化肽发酵菌株

鲅鱼(Spanish mackerel)加工后的废弃物富含蛋白质,为了提高蛋白质的利用率并减少环境污染,可以采用微生物发酵的方法酶解这部分蛋白质制取抗氧化活性肽。本实验室已经筛选出一株芽孢杆菌(Bacillus subtilis)Hy-2,以其发酵水产加工废弃物得到了具有较高抗氧化性的产物。为了进一步提高产物的抗氧化性,作者以该株产蛋白酶芽孢杆菌Hy-2为出发菌,采用常压室温等离子体(ARTP)诱变的方法筛选出1株突变菌Hy-23,以鲅鱼加工后的废弃物为原料,接种该突变菌株进行发酵,得到了具有一定抗氧化活性的发酵产物,酶解物总抗氧化活性提高了12.4%。经遗传稳定性测定,该芽孢杆菌突变株在传代8次之后其遗传稳定性仍然良好。

A mutant strain of Spanish mackerel antioxidant peptide fermentation obtained by atmospheric and room temperature plasma

The processed waste of Spanish mackerel is rich in proteins. Antioxidant active peptide preparation via microorganism fermentation can efficiently utilize these proteins and reduce the environmental pollution caused by S. mackerel processed waste. One strain of Bacillus Hy-2 was obtained using the processed waste of aquatic products as the substrate; this resulted in the production of protein hydrolysates with high antioxidant activity. The antioxidant activity of protein hydrolysates was further improved via mutation of the original strain of protease producing Bacillus Hy-2 using atmospheric and room temperature plasmas. A strain of Bacillus Hy-23 with a strong hereditary stability was screened from these mutants; this strain continued to allow a stable enzyme production even after eight generations. Using waste proteins obtained from S. mackerel production as the substrate and an inoculating mutant strain Hy-23, the fermentation process allowed the production of protein hydrolysates with a 12.4% increase in antioxidant activity.