发酵酱油豆豉中优势霉菌的筛选及功能分析  

Screening and functional analysis of dominant mold in fermented soy sauce

作　　者：赵莹 朱丹 石叶帆 姚汐雨 耿涵 于海 朱龙 梁永正 ZHAO Ying;ZHU Dan;SHI Ye-fan;YAO Xi-yu;GENG Han;YU Hai;ZHU Long;LIANG Yong-zheng(College of Food Science and Engineering, Yangzhou University, Yangzhou 225000;Jiangsu Tian Xiang Food Co., Ltd., Suqian 223800;Jiangsu Kangwang Food Co., Ltd Yangzhou 225000)

机构地区：[1]扬州大学食品科学与工程学院,扬州225000 [2]江苏天之香食品有限公司,宿迁223800 [3]江苏康旺食品有限公司,扬州225000

出　　处：《食品科技》2018年第6期18-22,共5页Food Science and Technology

基　　金：宿迁市科技项目(L201511);扬州市科技计划项目(YZ2015036);扬州大学大学生学术科技创新基金项目(X20171060)

摘　　要：针对发酵过程中的霉菌进行筛选和鉴定,对发酵豆子中的微生物进行分离纯化,筛选出独特个体的霉菌,进行划线培养,再对初步挑选的霉菌进行筛选鉴定试验。霉菌通过测定蛋白酶活力、非产H_2S试验、非产生物胺试验等试验后得到4株优势菌株,通过镜检得出均为米曲霉(Aspergillus oryzae)。通过菌株的耐盐性、耐亚硝酸盐、生长曲线、抑菌性及氨基态氮试验对4株菌的性能进行测定,3号和6号米曲霉的耐盐性和耐亚硝酸盐性及蛋白降解能力较强,4号和7号米曲霉的活性和抑菌性较强。The test for screening and identification of mold in the fermentation process, the microorganism in fermented beans were separated and purified, screening out unique individuals mold, then line culture, the selected mold were screened and indentified. The mold obtained 4 dominant strains by measuring protease activity, non producing H2S test and non production amines test, and all were Aspergillus oryzaeby microscopic examination. The salttolerance, nitrite resistance, performance growth curve, antibacterial activity and amino nitrogen test of four strains were determined, Aspergillus oryzae 3, 6 have stronger salt tolerant, nitrate resistance and protein degradation ability, Aspergillus oryzae 4, 7 have stronger antibacterial activity.

关 键 词：分离纯化 筛选 鉴定 理化指标 

分 类 号：TS201.3[轻工技术与工程—食品科学]