豆豉发酵优势菌种的筛选与鉴定  

Screening and Identification of Dominant Strains from Lobster Sauce Fermentation

作　　者：杨志波[1,2] 王修俊[1,2] 艾静汶[2] 王丽芳[2] 郑君花[2] 王纪辉[2] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵阳550025 [2]贵州省发酵工程与生物制药重点实验室,贵阳550025

出　　处：《中国调味品》2014年第7期13-17,共5页China Condiment

基　　金：贵阳市科技重大专项(筑科协议[2013401]3-1-3号)

摘　　要：为实现细菌型豆豉的大规模工业化生产,在保留细菌型豆豉风味的前提下,实现豆豉的纯种发酵。通过对分离出的菌株进行制曲初筛和复筛,筛选出优势菌株,并将筛选出的菌株进行生理生化和分子生物学鉴定,最终确定细菌的种类。其结果为筛选出的A,B,C 3类菌种是豆豉发酵过程中的优势菌种,菌株C11.13属于芽孢杆菌属的亚种枯草芽孢杆菌。In order to achieve the large-scale industrialized production of bacteria-fermented lobster sauce,the pure fermentation of bacteria-fermented lobster sauce is implemented on the premise of keeping the flavor of bacteria-fermented lobster sauce.The dominant strains are screened out by pri-mary screening and re-screening the isolated strains.The strains screened out are identified through physiology and biochemistry and molecular biology,eventually the species of bacteria are determined. Three kinds of strains A,B,C are the dominant strains in the process of lobster sauce fermentation and strain C11.13 belongs to the genus bacillus subspecies of bacillus subtilis.

关 键 词：豆豉发酵 芽孢杆菌 筛选 鉴定 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]