腐乳中乳酸菌的分离与鉴定  

Separation and identification of lactic acid bacteria isolated from Sufu

作　　者：王夫杰[1] 鲁绯[1] 渠岩[2] 张建[1] 黄持都[1] 

机构地区：[1]北京市食品酿造研究所,北京100050 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国调味品》2010年第7期98-101,共4页China Condiment

基　　金：北京市优秀人才培养资助(20081D0105500030);北京市自然科学基金(6093022)

摘　　要：文章主要对青方、白方和红方腐乳中的乳酸菌进行了分离鉴定。从青方和白方腐乳中分别分离到乳酸菌7株和5株,红方中没有分离到乳酸菌。鉴定结果表明,白方中4株为鼠李糖乳杆菌,1株清酒乳杆菌;青方中有1株为植物乳杆菌,1株干酪乳杆菌,3株鼠李糖乳杆菌,2株清酒乳杆菌。最后,对不同菌株的耐盐性和耐酒精性进行了测试。The lactic acid bacteria in grey Sufu、white Sufu and red Sufu were separated and identify.Seven strains were isolated from grey Sufu,five strains were isolated from white Sufu,no one was isolated from red Sufu.The identification showed that four strains were Lactobacillus rhamnose and one was Lactobacillus sake in white Sufu.In grey Sufu,three strains were Lactobacillus rhamnose,two strains were Lactobacillus sake,the two other were Lactobacillus plantarum and Lactobacillus casei respectively.At last,the salt and alcohol tolerance of different strains were tested.

关 键 词：腐乳 乳酸菌 分离 鉴定 

分 类 号：TS264.25[轻工技术与工程—发酵工程]