| 臭豆腐发酵菌种的筛选与鉴定 |
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| 引用本文： | 卢义伯,潘超,祝义亮.臭豆腐发酵菌种的筛选与鉴定[J].食品科学,2007,28(6):246-249. |
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| 作者姓名： | 卢义伯 潘超 祝义亮 |
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| 作者单位： | 南京雨润集团技术中心,江苏,南京,210041 |
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| 摘 要： | 采用定性培养和定量培养的方法,从臭豆腐发酵乳液中分离筛选出优势菌种,并采用菌种鉴别试纸条进行鉴定。分析表明,荧光假单孢菌是臭豆腐发酵过程中的优势菌种,霉菌在臭豆腐发酵乳液中数量远小于细菌,实验结果为臭豆腐的工业化生产提供了理论依据。
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| 关 键 词： | 臭豆腐 菌群筛选 鉴定 |
| 文章编号： | 1002-6630（2007）06-0246-04 |
| 修稿时间： | 2007-01-24 |
Bacterium Screening and Identifying from Stinky Tofu |
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| LU Yi-bo,PAN Chao,ZHU Yi-liang.Bacterium Screening and Identifying from Stinky Tofu[J].Food Science,2007,28(6):246-249. |
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| Authors: | LU Yi-bo PAN Chao ZHU Yi-liang |
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| Affiliation: | Technical Center of Nanjing Yurun Group, Nanjing 210041, China |
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| Abstract: | Dominant bacterium is separated from stinky tofu qualitatively and quantitatively, identified with indicator paper. It was concluded that pseudomonas (PS.fluo./putida) is the dominant bacterium but amount of mould is relatively small. This assay affords the theoretical basics for industrial production of stinky tofu. |
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| Keywords: | stinky tofu bacterium screening identification |
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