传统发酵豆瓣酱中益生芽孢杆菌的分离筛选与初步鉴定  

Screening and primary identification of acetic acid-producing strain in the traditional fermentation thick broad-bean sauce

作　　者：陈娟[1] 刘军[1] 李丽[1] 段冠收[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《中国酿造》2011年第12期107-110,共4页China Brewing

摘　　要：以临江寺未发酵成熟的豆瓣酱为研究对象,对豆瓣酱中的益生芽孢杆菌进行分离纯化,筛选出产香能力强,发酵所产风味物质种类多,相对含量多的菌株X1为目的菌株,最后通过对菌株形态及生理生化鉴定,初步确定该菌株为枯草芽孢杆菌。In this paper, a probiotic Bacillus strain was isolated and identified from Linjiangsi unfermented thick broad-bean sauce wrapped starter. The strain of Bacillus had a good production capacity of aroma and flavor substance, which was named as Bacillus subtilis X1 through strain morphology and physiological and biochemical characteristics.

关 键 词：芽孢杆菌 风味物质 鉴定 

分 类 号：TS264.2[轻工技术与工程—发酵工程]