胀袋酱油中产气微生物筛选鉴定及特性研究  

Screening and Identification of Gas-producing Microorganisms in Bulge-bag Soy Sauce and Research on Their Characteristics

作　　者：秦南南 夏俊芳 沈玉敏 牛晴伟 古丽娜孜 程怡媚 QIN Nan-nan;XIA Jun-fang;SHEN Yu-min;NIU Qing-wei;Gulinazi;CHEN Yi-mei(College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, Chin)

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052

出　　处：《中国调味品》2018年第4期9-14,共6页China Condiment

基　　金：国家级大学生创新创业训练计划项目(201610758016)

摘　　要：从新疆某品牌胀袋酱油样品中分离出2株产气菌,通过形态学、生理生化和分子生物学方法对其种属鉴定,且对该菌株的基本特性初步研究,实验结果表明:从出现胀袋现象的样品中筛选到2株产气菌,种属鉴定结果表明:菌株Z1与巨大芽孢杆菌(Bacillus megaterium strain H3-2)特征最为接近,菌株Z4与枯草芽孢杆菌(Bacillus subtilis strain BS-5)特征最为接近,初步将其鉴定Z1为巨大芽孢杆菌,Z4为枯草芽孢杆菌;菌株特性研究结果表明:这2株菌对温度、酸碱性、盐度均有一定程度的耐受性,用普通的巴氏杀菌不能将这2株菌完全杀灭抑制,采用先灭菌再接入防腐剂的方式可以将危害尽可能降低到最低水平。Two gas-producing strains are isolated from a certain brand of bulge-bag soy sauce in Xinjiang.The morphological,biochemical characteristics and molecular methods are analyzed to identify the taxonomic position of the strains.Moreover,the basic characteristics of the strains are also studied in the test.The results show that spoilage strains Z1 and Z4 are obtained.According to the taxonomic identification,the strain Z1 is identified as Bacillus megaterium and the strain Z4 is identified as Bacillus subtilis.The results show that the two strains have a certain tolerance to temperature,pH and salinity.Ordinary pasteurization can not completely kill the two strains,the sterilization requirements are achieved through sterilization in the first place,and then preservatives can minimize the harm to the lowest level.

关 键 词：胀袋酱油 产气微生物 鉴定 特性 

分 类 号：TS264.24[轻工技术与工程—发酵工程]