乐业豆豉主要发酵微生物的筛选鉴定及发酵性能研究  

Study on screening, identification and fermentation properties of the major fermentative microorganism from the bacterial lobster sauce of Leye

作　　者：杨胜远[1] 韦锦[2] 

机构地区：[1]韩山师范学院生物学系,广东潮州521041 [2]韩山师范学院图书馆,广东潮州521041

出　　处：《广东农业科学》2014年第3期99-102,共4页Guangdong Agricultural Sciences

基　　金：国家星火计划项目(2011GA780022);韩山师范学院教授科研启动基金(QD20110304)

摘　　要：通过涂布分离和感官评定从广西乐业传统细菌型豆豉中分离和筛选出豆豉的主要发酵微生物DC8,经形态特征、16S rDNA序列比对及系统发育分析鉴定,菌株DC8为枯草芽胞杆菌枯草亚种(Bacillus subtilis subsp.subtilis)。菌株DC8的发酵性能较好,发酵制备的豆豉风味好,纤溶酶活性、DPPH自由基清除活性、游离氨基酸含量和酸可溶性多肽含量高,分别达到59.49(±2.37)IU/g、0.87(±0.07)mg Trolox/g、21.77(±1.31)mg/g和46.14(±2.58)mg/g。结果表明,菌株DC8是制备细菌型豆豉的良好菌种。The strain DC8 as the major fermentative microorganism of bacterial lobster sauce （BLS） of Leye was isolated and screened by spread plate method and organoleptic investigation, and was identified to Bacillus subtilis subsp, subtilis based on morphological, 16S rDNA and phylogenic analysis. Using the strain DC8 as the starter, BLS with pronounced flavour was obtained. The fibrinolysin activity, DPPH free radical scavenging capability, fiee amino acids and acid soluble polypeptides of BLS was 59.49（±2.37） IU/g, 0.87（±0.07） mg Trolox/g, 21.77（±1.31） mg/g and 46.14（±2.58） mg/g respectively. Owing to the excellent fermentation property, the strain DC8 was very suitable to be used as starter for BLS production.

关 键 词：细菌型豆豉 发酵微生物 鉴定 发酵性能 

分 类 号：TS201.3[轻工技术与工程—食品科学]