糯米炸糕中发酵细菌鉴定与优势菌株筛选  

Identification of bacteria and screening of dominant strains from fermented glutinous rice

作　　者：陈瑾[1,2] 邵冰洁 朱晓昊 王素英[1,2] 

机构地区：[1]天津市食品生物技术重点实验室,天津300134 [2]天津商业大学生物技术与食品科学学院,天津300134 [3]天津耳朵眼炸糕餐饮有限责任公司,天津300400

出　　处：《食品与机械》2016年第4期33-36,91,共5页Food and Machinery

基　　金：天津市科技型中小企业与产业发展计划项目(编号:14ZXNZNC00031);天津市高等学校创新团队(编号:TD-5049);国家科技支撑计划(编号:2012BAD37B06-07)

摘　　要：为筛选制作糯米炸糕的优势乳酸菌,从传统生产工艺的沥水米浆和发酵湿米粉中分离出7株细菌,经形态学观察、革兰氏染色反应、过氧化氢酶试验,以及葡萄糖发酵试验等生理生化特征考察,并分析菌株的16SrRNA序列。结果表明:菌株B1、B5-2、B7、B8为植物乳杆菌(Lactobacillus plantarum),B2为蜡状芽孢杆菌(Bacillus cereus),B5-1、B6为印度尼西亚醋酸杆菌(Acetobacter indonesiensis)。通过测定4株乳酸菌的产酸能力和生长速度,发现菌株B5-2的生长速度和产酸能力较强。In order to screen dominant lactic acid bacteria during the process of fried glutinous rice cakes making,7strains of bacteria were isolated from drain rice milk and fermented wet rice flour in the traditional production process.The strains were identified through morphological observation,Gram staining reaction,catalase test,glucose fermentation experiment and other physiological and biochemical characteristics,and 16 SrRNA sequence analyzing.The results showed that,B1,B5-2,B7,B8 were Lactobacillus plantarum,B2 was Bacillus cereus,B5-1and B6 were Acetobacter indonesiensis.The acid production capacity and growth rate of 4strains of lactic acid were determined,and the growth rate and acid production capacity of B5-2were slightly better.

关 键 词：炸糕 发酵 分离鉴定 优势菌 筛选 

分 类 号：TS201.3[轻工技术与工程—食品科学]