一株芽孢杆菌的分离鉴定及其在发酵酱渣研究中的应用  

Isolation and identification of a Bacillus strain and its application in fermentation of soy sauce residue

作　　者：王红涛[1] 罗立新[1] 张士伟[1] 

机构地区：[1]华南理工大学生物科学与工程学院,广东广州510006

出　　处：《食品工业科技》2012年第7期184-187,共4页Science and Technology of Food Industry

基　　金：广东省农业攻关计划项目(2006B20501001)

摘　　要：从酱渣中筛选分离出一株芽孢菌株,通过生理生化实验以及16SrDNA鉴定其为地衣芽孢杆菌,将该菌种应用于发酵酱渣研究,表明用液态发酵方式较好,当酱渣与玉米淀粉比例为1∶1时,获得的活菌数较多。对添加辅料元素进行正交实验优化结果表明,当培养基中MgSO_4为3g/L,MnSO_4为2g/L,CaCO_3为3g/L时,培养基中的活菌数最多,为6.55×10~9cfu/mL。One Bacillus strain was isolated from soy sauce residue,through physiological and biochemical experiments and the identification of 16S rDNA,the strain was identified as Bacillus licheniformis.The strain was used for fermenting soy sauce residue,the results showed that liquid state fermentation was better than solid state fermentation.When the soy sauce residue and corn starch residue ratio of 1∶1,the greater number of viable cells was obtained.Using orthogonal optimization for the added auxiliary elements,the results showed that under the condition of MgSO_4 3g/L,MnSO_4 2g/L,CaCO_3 3g/L,the number of viable count in the culture medium reached the maximum number of 6.55×10~9cfu/mL.

关 键 词：酱渣 地衣芽孢杆菌 正交实验优化 液态发酵 

分 类 号：TS201.3[轻工技术与工程—食品科学]