云南石屏豆腐凝乳黄浆水中菌株的分离及产酸能力比较  

Study on isolation and acid-producing characteristics of the bacteria in the Yunan Shiping Tofu whey

作　　者：张彬[1] 柳珊[1] 吕莹[1] 郭顺堂[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业科技》2011年第4期189-191,196,共4页Science and Technology of Food Industry

摘　　要：豆腐黄浆水的凝乳作用与其微生物产酸情况有关,为揭示石屏豆腐凝乳黄浆水凝乳的微生物效果,对其中的微生物进行了分离纯化,并分析了其产酸能力。对石屏豆腐黄浆水样品中的菌株进行分离纯化后得到的四株单菌株:革兰氏阴性短杆菌、极长杆菌,革兰氏阳性杆菌和芽孢杆菌;并以发酵产物pH及酸度为指标,对菌株的产酸能力进行比较,发现混合菌株的产酸能力高于单菌株,凝乳时间短,凝乳效果好,但是所有菌株的凝乳效果都比嗜酸乳杆菌差。该实验为豆腐黄浆水生物转化和再生资源的循环利用提供了参考依据。Coagulation effect of Tofu whey was related to the acid producing ability of the microorganisms. Four strains were separated from the Shiping Tofu whey.short gram negative bacterium,long gram negative bacterium, gram positive bacilli and gram negative spore bacillus.To reveal the coagulating activities of microorganisms,the acid production of the separated strains were compared.A conclusion was drawn from the comparison of the pH and titratable acidity of the fermentation products that the acid producing ability of mixed strains was better than single strain, with shorter coagulation time and better coagulating effect. But of all the strains, the lactobacillus acidophilus showed the best character.This study provided reference for the biological transforming of Tofu whey and recycling of renewable resources.

关 键 词：黄浆水 分离纯化 混合发酵 凝乳 凝固剂 

分 类 号：TS201.2[轻工技术与工程—食品科学]