豆豉中发酵菌株的分离与鉴定  

Screening and identification of fermentation bacterial strains from Douchi

作　　者：王报贵[1] 董素琴[1] 许恒毅[2] 明星[1] 徐迪[1] 魏华[1] 徐锋[1] 

机构地区：[1]南昌大学中德联合研究院,江西南昌330047 [2]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《中国微生态学杂志》2012年第12期1060-1063,共4页Chinese Journal of Microecology

基　　金：国家自然科学基金项目(31000048;31170091);食品科学与技术国家重点实验室目标导向课题(SKLF-MB-201002);自由探索课题(SKLF-TS-200916);赣鄱英才555工程人才计划(2012年)

摘　　要：目的从豆豉菌曲中分离并鉴定其发酵菌株。方法将豆豉菌曲采用平板稀释的方法进行菌种分离后,采用革兰染色和16S rDNA序列分析进行菌株的鉴定。以黑豆为原料,分别接种分离的菌株进行豆豉的纯种发酵,观察并测定豆豉在发酵过程中的外观、温度、气味的变化。结果筛选并鉴定获得10株分属魏斯菌、乳杆菌、芽胞杆菌和葡萄球菌等的菌株,且用枯草芽胞杆菌、发酵乳杆菌纯种发酵的豆豉在外观及气味等方面与自然发酵相近。结论分离得到的枯草芽胞杆菌、发酵乳杆菌可取代自然发酵菌种,作为工业纯种发酵的参考菌株应用。Objective To isolate fermentation bacterial strains from Douchi.Methods Bacterial strains were isolated by plate dilution method.Strains were identificated by Gram stain and 16S rDNA sequences analysis.Black beans as raw material were inoculated with the above strains.Then we observed and recorded appearance,temperature and odor change in the fermentation process.Results The sequencing results showed that the sample was typical bacterial fermentation.The results showed that Bacillus subtilis,lactobacillus fermenti were similar with natural fermentation in appearance and odor.ConclusionOur isolated fermentation bacterial strains can be used to replace natural fermentation bacteria as pure fermentation strains in industrial application.

关 键 词：豆豉 革兰染色 16S RDNA 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]