传统发酵面团的菌相分析  

Microflora analysis of traditional fermented dough

作　　者：韩春然[1] 马永强[1] 王金凤[1] 何勇[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076

出　　处：《食品工业科技》2010年第5期184-187,共4页Science and Technology of Food Industry

基　　金：黑龙江省教育厅项目(11531063)

摘　　要：对传统发酵面团的主要微生物菌群进行了分析,分离得到12株酵母菌,3株乳酸菌,16株醋酸菌,并对分离菌种进行了形态观察,生理生化反应实验,对菌种进行了初步鉴定。所得酵母菌主要为酵母属酵母,汉逊酵母属及毕赤氏酵母;乳酸菌主要为有嗜热链球菌,德氏乳杆菌保加利亚亚种及一种未知乳杆菌;醋酸菌主要为醋化醋杆菌,巴氏醋杆菌,汉氏醋杆菌及液化醋杆菌。Major microflora in traditional Chinese fermented dough was analyzed,12 strains of yeast,3 strains of lactic acid bacteria and 16 strains of acetic acid bacteria was obtained. Morphological observation,physiological and biochemical reactions was conducted,and preliminary identification was done on the strains. The yeast obtained belong to Saccharomyces Reess,Hansenula yeast and Pichia Hansen,the lactic acid bacteria belong to Streptococcus thermalphillus,Lactobacillus delbrueckii ssp. bulgaricus and an unknown lactobacillus;acetic acid bacteria obtained belong to A.aceti,A.pasteurianus,A.hansenii,and A.liguefaciens.

关 键 词：传统面团 酵母菌 乳酸菌 醋酸菌 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]