细菌型腐乳生产菌株的筛选及其培养条件优化  

Screening of bacterial strain forsufu production and its optimization of fermentation conditions

作　　者：杨海军[1] 周小苹[1] 

机构地区：[1]信阳农业高等专科学校,河南信阳464000

出　　处：《中国酿造》2010年第8期133-135,共3页China Brewing

摘　　要：从自然培菌的豆腐坯上挑选出不同的菌株,经过纯种培养发酵后,挑选出一株产腐乳风味好的菌株,对其生理生化特征进行鉴定,确定为藤黄微球菌Micrococcus luteus,命名为XY0623。采用正交设计,确定该菌株的最佳培养基组成为豆粉40.0g/L,(NH4)2SO410.0 g/L,NaCl50.0 g/L,KH2PO4 4.0g/L。进一步单因子试验表明其最佳培养条件为pH7.0,温度30℃,摇床转速200r/min。One strain was selected from sufu after pure culture. The strain was identified as Micrococcus luteus by a series of physiological and bio- chemical experiment and was named as Micrococcus luteus XY0623. The optimal fermentation conditions were obtained by orthogonal design experiment as followed： soybean flour 40.0 g/L, （NH4）2SO4 10.0 g/L, NaC150.0 g/L, KH2PO4 4.0 g/L, the temperature 30℃, pH 7.0 and rotation speed of shaker 200 r/min.

关 键 词：腐乳 正交设计 优化 

分 类 号：TS201.3[轻工技术与工程—食品科学]