臭豆腐卤水中的主要发酵菌株及发酵研究  

Main Fermentation Strains of Stinky Tofu Brine and the Fermentation

作　　者：范博望 任翊 樊青青 周易枚 慕妮 陈丹丹 FAN Bowang;REN Yi;FAN Qingqing;ZHOU Yimei;MU Ni;CHEN Dandan(Nantong food and drug supervision and inspection center,Jiangsu Nantong 226000)

机构地区：[1]南通市食品药品监督检验中心,江苏南通226000

出　　处：《生物化工》2021年第2期52-54,共3页Biological Chemical Engineering

基　　金：江苏省南通市市级科技计划(JCZ18023)。

摘　　要：通过微生物分离纯化,对臭豆腐制造过程中的发酵菌株进行分离,并通过测序确定了其中数量最多的6种微生物。在相同条件下,分别使用纯种菌及混合菌株进行臭豆腐发酵实验,发现单一菌株发酵所得臭豆腐感官评定结果不如混合菌株。在纯种菌株发酵中,枯草芽孢杆菌发酵制得臭豆腐样品成色较好,风味最为浓郁。The microbes of stinky tofu brine was isolated,and identified by bacterial 16S rRNA identification.The results showed that the main fermentation strain was classified into Lactobacillus plantarum,Leuconostoc,Streptococcus lutetiensis,Weissella confuse,Bacillus subtilis,Kurthia gibsonii.In the same condition,single strains and multi-strains were used in the stinky tofu fermentation.Sensory evaluation results showed that the stinky tofu fermented by single strains was not as good as multi-strains.In the single strains fermentation,the product fermented by Bacillus subtilis was better in color and flavor.

关 键 词：臭豆腐 微生物分离 微生物鉴定 发酵 

分 类 号：TS2[轻工技术与工程—食品科学与工程] R77[医药卫生—眼科]