传统发酵豆瓣酱中产香酵母分离筛选及生长特性研究  

Separation and screening of the yeasts for producing aroma from traditional fermented soybean and its growth characteristics

作　　者：韩志双[1] 刘军[1] 黄思敏[1] 张锦盛[1] 原海兵[1] 郇阿梅[1] 

机构地区：[1]四川理工学院生物工程学院,自贡643000

出　　处：《食品科技》2013年第9期244-248,共5页Food Science and Technology

摘　　要：以临江寺发酵豆瓣酱酱醅为研究对象,对其中的产香酵母进行分离纯化,筛选出了产特殊香味物质、耐盐、发酵力持久的酵母菌菌株,经过感官及生理生化鉴定确定该菌株为易变球拟酵母,并命名为易变球拟酵母JM-1(Torulopsis versatilis JM-1)。通过耐盐性能实验,JM-1的耐盐性能良好,25%盐浓度时仍有菌体存在,最适生长温度为28℃,最适pH为5.0。A yeasts for producing aroma was isolated and identified from traditional fermented soybean. Isolation strains of the yeast for producing aroma from traditional fermented soybean and selection a yeast of producing peat-reek, high-tolerance of salinityas, lasting-fermentability as the initial strain. Torulopsis versatilis was determined by the senses and physiological and biochemical identification, and named for Torulopsis versatilis JM-l.Acording to the salt-tolerant test, its salt-toler characteristics is good. There were some thalli can survive under 25% salt condition. The optimum growth temperature is 28 ℃, and the optimum growth pH is about 5.0.

关 键 词：酱醅 产香酵母 筛选 生长特性 

分 类 号：TS201.3[轻工技术与工程—食品科学]