冷藏风干牛肉中分离菌株M-1的鉴定与酶学性质研究
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中图分类号：TS201.25 文献标志码：A 文章编号：1000-9973（2026）04-0088-05
DOI：10.3969/j.issn.1000-9973.2026.04.012
ldentification and Enzymatic Properties of Strain M-1 Isolated from Refrigerated Air-DriedBeef
LIU Qin1'²，XU Dan-yun1'²， XIE Man-qing1， ZHENG Ting-ting1 ， CHEN Dao-long1，WANG Hong-bo1，2 * （1. Innovation Center for Comprehensive Utilization of Food and Medicine Homologous Specialty Resources，School of Life Sciences，Jianghan University，Wuhan ，China； 2.Hubei Provincial Engineering Technology Research Center for Legume Plants，Wuhan ，China）
Abstract： A dominant strain M-1 is isolated from refrigerated air-dried beef. Through morphological observation and physiological and biochemical characteristics analysis，combined with 16S rDNA sequencing，the strain is identified as Bacillus amyloliquefaciens. M-1 has the ability to produce protease and amylase. After being cultured in fermentation medium，the crude enzyme solution of M-1 is extracted respectively，and the enzymatic properties of protease and amylase are studied. The results show that the optimal temperature of the protease produced by M-1 is 50∘C ，and the optimal pH is 8.0， this protease is a neutral protease. Metal ions such as Mn2+ ， Ca2+ ， Ba2+ ， Zn2+ ， Fe2+ and Mg2+ all have activation effects on the catalytic activity of the enzyme，especially Mn2+ ，which has the best activation effect. The optimal temperature of the amylase produced by M-1 is 60°C ，and the optimal pH is 7.0. Except for Mg2+ ，which has a significant inhibitory effect on its activity，the other five metal ions have no significant inhibitory effect on it. The activity of the protease produced by M-1 is high ，and it is inferred that it has good application value in the processing of traditional meat products such as airdried beef and ham.
Key words： identification; Bacillus am yloliquefaciens ; protease; amylase; enzymatic properties
传统的风干肉是通过自然发酵工艺形成的特色肉制品，其制作工艺与风味形成机制具有以下特征：以牛、羊、马等牲畜鲜肉为原料，依托冬季特有的低温与通风环境，将鲜肉分割成条状悬挂于阴凉处，经过 3～ 4个月的自然晾晒和风干处理，最终形成低水分活度的特色产品[1]。（剩余10409字）