非发酵豆制品主要腐败菌的分离鉴定  

Isolation and identification of the main spoilage microorganisms in non-fermented soybean products

作　　者：王敏[1] 檀建新[2] 路玲[2] 田益玲[2] 李淑荷 

机构地区：[1]河北省衡水学院生物系,河北衡水053000 [2]河北农业大学食品科技学院,河北保定071000 [3]河北省衡水市环保局,河北衡水053000

出　　处：《中国酿造》2006年第6期68-70,共3页China Brewing

摘　　要：以非发酵性豆制品(豆腐丝、豆腐)为试验材料,从其腐败过程中分离纯化得到3株主要腐败细菌:df1、df2、df3,对其形态和菌落特征、生理生化特性进行了系统的研究,并进行了分类鉴定。结果表明引发非发酵性豆制品腐败变质的3株主要细菌为成团肠杆菌(E.agglomerans)、短小芽孢杆菌(Bacillus pumilus)和巨大芽孢杆菌(Bacillus megaterium)。Three spoilage bacteria were gained through isolation and purification during the spoiling process of non-fermented soy products. Systematical research was carried out based on the properties of configuration, bacterial colony and the physiochemical properties. The result showed that the three predominant spoilage bacteria were： E. agglomerans, B. pumilus and B. megaterium,.

关 键 词：非发酵性豆制品 腐败菌 分离鉴定 

分 类 号：Q93-331[生物学—微生物学]