Isolation,Identification And Fermentation Function Of Sufu Mucor And Study On Hypha Autolysis

One sufu mucor that produced the high proteinase activity was derived by adopting selective medium and casein medium from sufu material of Guizhou.The results showed that morphologic characteristics is similar with Actinomucor elegans by identified morphological characteristics,and the length of ITS is 711bp by cloned 16S rDNA ITS sequence.Therefore,the sufu mucor was classified as Actinomucor elegans by compared the homology of ITS of this mucor with other Actinomucor elegans in Blastn that homology is 96%～97%,and named MGC317.The fermentation test of MGC317 showed that the average length of hypha is 3.2cm in primary fermentation stage.Moreover,the results showed that the proteinase activity of MGC317 rose during 0～20d and decended after,and the total acid content and amino acid nitrogen raised and the crude protein content and viscosity decended in the period of post-fermentation gradually by detected the function of post-fermentation that contains cefalexin phenol reagent method, micro-kjeldahl method,NaOH titration,formaldehyde method,and rotary viscometer that Mucor mucedo MHC-7 and Actinomucor elegans M3118 as the control group.The quality of sufu was improved by induced hydrolase of MGC317 that influencing mucor autolysis under the condition that the enzyme activity was satisfied during post-fermentation.Thus,the results showed that every enzyme activity rose during 0～72h and decended after linearly,and the chitinase activity was the highest of total enzymes in same fermented stage by adopted the DNS method and modified schales method to detects protease activity in period regularly.While serviced Chitinase activity as index the best design scheme is determined that temperature 30℃,initial pH 6.5,initial alcohol degree 10°,NaCl concentration 11%initially,aniseed 1.4g,fennel 1.2g,ammoum 0.1g, zanthoxylum 5g,and tangerine peel 0.8g by software SPSS v11.5 and the orthogonal designment L₉(3⁴) that three levels and four factors,which contain culture temperature, initial pH,initial alcohol degree and initial NaCl.According to the optimizational programme of Bittern and spices,and adding 0.2%chitin fermented sufu to regular determine hyphal length and chitinase activity.It is resulted that the change of mucor hyphal is negative correlation to Chitinase activity in the post-fermentation of sufu. Finally,the sufu have manifested excellent stick-slip and satisfactory stability quality with Chitinase activity is raised and mucor hyphal is degraded.