传统豆渣菌的菌相分析及蛋白酶和纤维素酶主要产生菌株的鉴定  

Analysis of the microflora and identification of the protease and cellulase producing strains from the traditional fermentative Douzhajun

作　　者：张燕鹏[1] 杨瑞金[2] 王贺[1] 蒋孝燕[1] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122 [2]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2012年第1期171-174,共4页Science and Technology of Food Industry

摘　　要：对江西瑞金的特色发酵食品-豆渣菌进行了菌相分析,结果表明豆渣菌是以真菌和细菌为主的混合型发酵食品。真菌主要为串珠霉属(Monilia)、根霉属(Rhizopus)和酵母属(Saccharomyces);细菌主要为微球菌属(Micrococcus)葡萄球菌属(Staphylococcus)、片球菌属(Pediococcus)、异常球菌属(Deinococcus)、肠杆菌属(Enterobacterspp),非乳杆菌属和三株枯草芽孢杆菌(B.subtilis)。串珠霉属真菌具有纤维素酶和蛋白酶活力,枯草芽孢杆菌和根霉属真菌则具有蛋白酶活力。The microflora of Douzhajun,a traditional okara-fermented food,was analysed.The result indicated that Douzhajun was a food fermented mainly by fungi and bacteria.The fungi included the Monili.Rhizopu.and Saccharomyce,and the bacteria included Staphylococcus,Pediococcus,Deinococcus,Enterobacterspp,non-Lactobacillus and three strains of B.subtilis.Monilia.was able to secrete the cellulase and protease,the B.subtilis and Rhizopus were able to secrete the protease.

关 键 词：豆渣菌 菌相分析 纤维素酶 蛋白酶 

分 类 号：TS201.2[轻工技术与工程—食品科学]