传统米发糕发酵剂中乳酸菌和酵母菌的分离鉴定  

Isolation and Identification of Lactic Acid Bacteria and Yeast from Traditional Starter for Rice Steamed Sponge Cake Production

作　　者：吴鹏[1] 沈伊亮[1] 陈清婵[1] 陈德文[1] 李秀娟[1] 潘思轶[1] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品科学》2009年第13期171-173,共3页Food Science

基　　金：湖北省农业科技创新中心-特色农产品加工及综合利用创新团队项目

摘　　要：对米发糕发酵所用的传统发酵剂中的乳酸菌和酵母菌进行分离培养和初步鉴定,从中分离纯化出3株乳酸菌和5株酵母菌,通过菌落形态观察及生物学特性的研究,初步鉴定3株乳酸菌均属于干酪乳杆菌属,5株酵母菌均属于酒香酵母属。Three strains of lactic acid bacteria and five strains of yeast were isolated and identification from the traditional starter used for producing rice steamed sponge cake. According to the colonial morphology and biological characteristics, the three strains of lactic acid bacteria belong to Lactobacillus casei, and the five strains yeast belong to Brettanomyces.

关 键 词：米发糕 发酵剂 分离鉴定 

分 类 号：TS201.3[轻工技术与工程—食品科学]