自然发酵型水豆豉细菌菌群的动态监测研究  

Study on Dynamic Monitoring of Bacterial Flora of Naturally Fermented Soya Beans

作　　者：黄晓润 郭娅 黎忠杰 曾金兴 吴拥军[1] HUANG Xiao-run;GUO Ya;LI Zhong-jie;ZENG Jin-xing;WU Yong-jun(College of Life Sciences,Guizhou University,Guiyang 550025,China)

机构地区：[1]贵州大学生命科学学院,贵阳550025

出　　处：《中国调味品》2020年第6期103-106,110,共5页China Condiment

摘　　要：对贵州某工厂自然发酵型水豆豉制曲及后发酵过程细菌菌群种类和数量进行了动态监测。结果表明,在制曲和后发酵期间,优势微生物菌群鉴定出8个属共26种。枯草芽孢杆菌、热噬淀粉芽孢杆菌(B.thermoamylovorans)和地衣芽孢杆菌(B.licheniformis)为优势菌群。检测到粘质沙雷菌(Serratia marcescens)、粪产碱菌(Alcaligenes faecalis)、蜡样芽孢杆菌(Bacillus cereus)和奇异变形杆菌(Proteus mirabilis)4种致病菌,分析可能是生产辅料、生产设备或生产环境等带入导致污染,其中奇异变形杆菌(P.mirabilis)存在于贵州自然发酵型水豆豉中,属于首次报道。In this paper,the dynamic monitoring of bacterial flora species and quantity involved in the process of koji making and post fermentation of naturally fermented soya beans in a factory of Guizhou Province is carried out.The results show that 26 species of 8 genera are identified in the dominant microflora during koji making and post fermentation.Bacillus subtilis,B.thermoamylovorans and B.licheniformis are the dominant bacteria.Four pathogens such as Serratia marcescens,Alcaligenes faecalis,Bacillus cereus and Proteus mirabilis are detected,which may be caused by the introduction of production accessories,production equipment or production environment,among which,P.mirabilis is found in naturally fermented soya beans in Guizhou Province,which is the first report.

关 键 词：水豆豉 自然发酵 细菌菌群 奇异变形杆菌 

分 类 号：TS201.3[轻工技术与工程—食品科学]