陈窖豆豉粑传统工艺剖析及优势菌群鉴定

工艺独特的贵州黔西、大方两地陈窖豆豉粑微生物区系分离鉴定结果表明,黔西陈窖豆豉粑以泛酸芽胞杆菌(B.pantothenticus)、蜂房芽胞杆菌(B.alvei)、坚强芽胞杆菌(B.firmus)等芽胞杆菌为优势菌群,为细菌发酵型产品,而大方陈窖豆豉粑则是爪哇毛霉(M.javanicusWehmer)、鲁氏毛霉(M.rouxians(Calmette)Wehmer)、总状毛霉(M.racemosusFres.)、坚强芽胞杆菌、革兰氏阳性无芽胞杆菌等霉菌和细菌共存发酵的复合发酵型产品,同时两地产品的后期陈窖阶段,均有球菌(Stophylococcus或Pediococcus)和酵母菌(HansenulaanomalaH.etp.sydowvar.amomala)富集,可能对产品的风味和营养起着一定作用。

Study on Traditional Household Methods and Identifications of Dominant Microflora for Processing Long-ripened Douchiba (DCB)

Microflora of typical samples taken in different stages of fermentation for the long- ripened Douchiba (DCB), a traditional soy-fermented appetizer produced by unique methods in Qinxie and Dafan (two counties in West China's Guizhou), were isolated and identified. The results indicated that Qinxie's DCB is a bacteria-fermented product dominated by B. pantothenticus, B. alvei and B. firmus, but Dafan's DCB is a mould- and bacteria-fermented product coexisting with M. javanicus Wehmer, M.rouxians (Calmette) Wehmer, M.racemosus Fres., B. firmus and Gram-positive asporogenous Bacilili. Simultaneously, coccus (Stophylococcus or Pediococcus) and yeast (Hansenula anomala H.et p.sydow var.amomala) propagate prosperously during ripening of DCB from the two locations, which may gift the long- ripened Douchiba special flavors and nutritions.