一株细菌型腐乳生产菌株的分离  

Isolation of a productive strain from bacterial vegetable cheese

作　　者：刘井权[1] 郑喜群[1] 张彦超[1] 赵锐[1] 李秀梅[1] 

机构地区：[1]齐齐哈尔大学生命科学与工程学院,黑龙江齐齐哈尔161006

出　　处：《中国调味品》2007年第10期49-52,共4页China Condiment

基　　金：黑龙江省教育厅科学技术研究项目(11511450)

摘　　要：对细菌型腐乳进行腐乳菌株的分离纯化及扩大培养,经多次试验分离出一株蛋白酶活力较高,易培养,不易退化的优良QU1.602藤黄微球菌。原菌在豆粉营养盐培养基上长势最好,生长最适温度为35℃,自然pH。This article focuses on isolation, purification and enlarged culture of sufu strains from bacterial vegetable cheese. Separating the strain of possessing higher activity of protease by many experiments, easily to cultivate, and the identified QU1.602 Mierococcus Iuteus that is not easy to degrade. The best growth of original strain is in the soybean meal medium with nutritive salt , the optimal growth temperature is 35℃, and the natural pH .

关 键 词：细菌型腐乳 分离 酶活力 工艺参数 

分 类 号：TS214.1[轻工技术与工程—粮食、油脂及植物蛋白工程]