细菌型豆豉发酵芽孢杆菌的筛选与鉴定  

Screening and Identification of Bacillus for Lobster Sauce Fermentation

作　　者：贾东旭[1] 吴拥军[1] 李耀中[1] 许文钊[1] 

机构地区：[1]贵州大学生命科学学院,贵州省农业生物工程重点实验室,贵州贵阳550025

出　　处：《食品科学》2009年第5期217-221,共5页Food Science

基　　金：贵阳市科技基金项目([2007]筑科2合同字第17-2号)

摘　　要：对贵州省10个细菌型豆豉产区的样品进行菌种分离与鉴定。旨在通过纯种发酵、口感评测、产蛋白酶能力测定、产气实验,筛选出能够取代自然发酵、蛋白酶产量高、发酵风味好、发酵不产气的芽孢杆菌菌株。结果从分离的184株芽孢杆菌中,筛选出3株发酵品质突出且不产气的菌株:BJ3-2、BJ1-3和ZY4-5,其产蛋白酶能力(h/c)分别为3.60、1.71和1.50。生理生化鉴定和16SrDNA序列分析结果显示,它们均为枯草芽孢杆菌。扩大纯种发酵实验证明,可以将其作为工业发酵参考菌株。Bacterial strains were isolated and identified from bacteria-fermented lobster sauce samples collected from 10 producing areas in Guizhou province. Through the experiments of pure fermentation, sensory evaluation, determination of protease-producing activity and aerogenesis test, this study aimed to screen non-anaerogenic Bacillus strains that have high protease-producing activity and good flavor and can replace the bacterial strains in spontaneous fermentation of lobster sauce. As a result, 3 strains (BJ3-...

关 键 词：细菌型豆豉 芽孢杆菌 纯种发酵 蛋白酶 分离鉴定 

分 类 号：TS264.2[轻工技术与工程—发酵工程]