豆腐酸浆中干酪乳杆菌的分离、鉴定及作为豆腐凝固剂的应用  

Isolation and identification of Lactobacillus casei in tofu acid pulp and its application as tofu coagulant

作　　者：叶青 许云贺 张莉力 

机构地区：[1]锦州医科大学食品科学与工程学院,辽宁锦州121000 [2]锦州医科大学畜牧兽医学院,辽宁锦州121000

出　　处：《食品工业科技》2017年第18期94-98,104,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31301499);辽宁省自然科学基金项目(2014022052);辽宁省自然科学基金项目(2014022046)

摘　　要：通过平板涂布法和高效液相色谱法,以p H和产乳酸量为指标,从自然发酵酸浆中分离筛选出一株乳酸菌YQ336,对其进行菌株形态观察、菌落形态观察、生理生化鉴定以及16S rDNA序列分析,结果表明,该乳酸菌属于乳杆菌属的干酪乳杆菌。将分离出的干酪乳杆菌YQ336接种于豆腐黄浆水中纯种发酵制成豆腐凝固剂点制豆腐,与自然发酵酸浆点制的豆腐进行比较,发现两者的感官评分差异不显著(p>0.05),说明干酪乳杆菌YQ336可以作为新型豆腐凝固剂开发并使用。A strain of lactic acid bacteria was screened out from the tofu acid pulp by the plate coating method and high performance liquid chromatography with the p H and lactic acid yield as indexes. The morphological observation,colony morphological observation,physiological and biochemical identification and 16S rDNA sequence analysis of the strain were carried out,and the results showed that the lactic acid bacteria belonged to Lactobacillus casei. The isolated Lactobacillus casei YQ336 was inoculated into bean curd water and fermented into tofu coagulant to make tofu,compared with tofu made from natural fermented acid pulp,it was found that there was no significant difference between the two sensory scores（ p 0.05）.The result indicated that Lactobacillus casei YQ336 can be developed and used as a new tofu coagulant.

关 键 词：黄浆水 干酪乳杆菌 高效液相色谱 豆腐凝固剂 分离鉴定 酸浆豆腐 

分 类 号：TS201.3[轻工技术与工程—食品科学]