臭豆腐卤水微生物群落及其接种发酵

对样品臭豆腐卤水中微生物分离，应用传统微生物鉴定、细菌16S rRNA鉴定，探索不同微生物种属组成结构对臭豆腐品质作用以及风味的影响。分离鉴定了臭豆腐卤水中的主要细菌为漫游球菌（Vagococcus carniphilus）、嗜冷杆菌属（Psychrobacter sp.）、沙克乳杆菌（Lactobacillus sakei）、地衣芽孢杆菌（Enterococcus avium）、鸟肠球菌（Enterococcus devriesei），并在无菌条件下采用纯菌种以及混合菌种直接进行豆腐发酵。单一菌种发酵比混合菌种发酵的臭卤所制得的臭豆腐总体感官评价结果偏低。除空白发酵结果以外，菌株St2（嗜冷杆菌）发酵的臭豆腐样品总体评价最差。菌株St5（鸟肠球菌）发酵所得的臭豆腐样品色泽较好，香气成分也较浓郁。

Microbial species of stinky tofu brine and the inoculated fermentation

The microbes of stinky tofu brine was isolated, and identified by traditional microbiological identification and bacterial 16S rRNA identification. The effect of different relationship between microbial diversity, community structure of stinky tofu brine on stinky tofu quality and flavor was researched. The results showed that the main bacteria in stinky tofu brine were Vagococcus carniphilus, Psychrobacter sp., Lactobacillus sakei, Enterococcus avium, Enterococcus devriesei. In aseptic condition, the stinky tofu was fermented using single strains and multi-strains. Results showed that the sensory evaluation of stinky tofu fermented by single strain was lower than that fermented by multi-strains. In addition to blank fermentation, the sensory score of the stinky tofu fermented by Psychrobacter sp. St2 was the lowest in these products, but the product fermented by Enterococcus devriesei St5 was better in color and flavor.