| 白腐乳中一株腐生葡萄球菌ZH910的分离鉴定 |
| |
| 引用本文： | 刘力,周其洋. 白腐乳中一株腐生葡萄球菌ZH910的分离鉴定[J]. 中国酿造, 2019, 38(10): 44. DOI: 10.11882/j.issn.0254-5071.2019.10.010 |
| |
| 作者姓名： | 刘力 周其洋 |
| |
| 作者单位： | （佛山市海天（高明）调味食品有限公司，广东 佛山 528000） |
| |
| 基金项目： | 广东省调味食品先进制造工程技术研究中心（gc001886）；2017年度广东省科技发展专项资金项目公益研究与能力建设类广东省调味食品生物发酵先进技术企业重点实验室建设项目（2017B030302002） |
| |
| 摘 要： | 利用选择性培养基从市售风味良好的白腐乳中分离风味菌株，对其进行鉴定，并进行生长特性、耐受性及应用研究。结果表明，分离得到一株细菌ZH910，经16S rDNA基因序列分析，鉴定菌株ZH910为腐生葡萄球菌（Staphylococcus saprophyticus）。菌株ZH910适宜在温度15～40 ℃，起始pH值5～7的范围内生长繁殖，具有能够耐受18%食盐含量和6%vol乙醇的能力。接种腐生葡萄球菌ZH910至白腐乳发酵体系中，可赋予白腐乳优良的风味，明显加快产香速度。
|
| 关 键 词： | 白腐乳 分离 鉴定 腐生葡萄球菌 发酵特性 |
Isolation and identification of Staphylococcus saprophyticus ZH910 from white sufu |
| |
| LIU Li,ZHOU Qiyang. Isolation and identification of Staphylococcus saprophyticus ZH910 from white sufu[J]. China Brewing, 2019, 38(10): 44. DOI: 10.11882/j.issn.0254-5071.2019.10.010 |
| |
| Authors: | LIU Li ZHOU Qiyang |
| |
| Affiliation: | (Foshan Haitian (Gaoming) Food and Flavouring Co., Ltd., Foshan 528000, China) |
| |
| Abstract: | The flavor strain was isolated from commercial white sufu with excellent flavor by selective medium, the strain was identified and the growth characteristics, tolerance and application of the flavor strain were studied. The results showed that a bacterium ZH910 was isolated and identified as Staphylococcus saprophyticus by 16S rDNA sequences analysis. The strain ZH910 was suitable for growth and reproduction at temperature 15-40 ℃ and initial pH 5-7, and had the ability to tolerate NaCl 18% and ethanol 6%vol. The inoculation of S. aureus ZH910 into white sufu fermentation system could give white sufu excellent flavor and significantly accelerate the speed of aroma production. |
| |
| Keywords: | white sufu isolation identification Staphylococcus saprophyticus fermentation characteristics |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《中国酿造》浏览原始摘要信息 |
|
点击此处可从《中国酿造》下载全文 |
