Isolation, Identification and Enzyme Producing Capacity Analysis of Dominant Strain in Traditional Fermented Meitauza

Abstract

This study attempted to solve the waste of soybean dregs resources problem and the limited scale production of moldy Meitauza to achieve the high-value utilization of soybean dregs. The traditional fermented Meitauza of Hubei Xianning were used as the material for microbial isolation and identification. A total of 5 bacteria and 3 fungi were obtained, named J1~J8, respectively. The morphological observation, physiological and biochemical analysis, 16S rRNA and ITS sequencing analysis revealed that J1~J5 were Rahnella aquatilis strain B13, Pediococcus pentosaceus strain S1, Pantoea agglomerans strain NSD, Leuconostoc mesenteroides strain 2020GS202 and Bacillus subtilis strain A10, respectively, while J6~J8 were respectively Fusarium proliferatum strain CanR-8, Aspergillus niger strain DZ-4-3-1, and Mucor racemosus f. racemosus strain M-22. In addition, the enzyme-producing ability determination of 8 strains showed that Bacillus subtilis (J5) had strong ability to produce protease and cellulase, reaching 153.247 and 66.552 U/mL, respectively, compared to others strains. The study also found that Bacillus subtilis, Mucor racemosa, and Aspergillus niger might be the main fermentative strains for nutrition and flavor of the traditional Meitauza.

Keywords

• fermented soybean products
• strain identification
• 16s rrna
• protease activity
• cellulase activity