| 传统发酵面团的菌相分析 |
| |
| 引用本文： | 韩春然,马永强,王金凤,何勇.传统发酵面团的菌相分析[J].食品工业科技,2010(5). |
| |
| 作者姓名： | 韩春然 马永强 王金凤 何勇 |
| |
| 作者单位： | 哈尔滨商业大学食品工程学院,黑龙江哈尔滨,150076 |
| |
| 基金项目： | 黑龙江省教育厅项目(11531063) |
| |
| 摘 要： | 对传统发酵面团的主要微生物菌群进行了分析,分离得到12株酵母菌,3株乳酸菌,16株醋酸菌,并对分离菌种进行了形态观察,生理生化反应实验,对菌种进行了初步鉴定。所得酵母菌主要为酵母属酵母,汉逊酵母属及毕赤氏酵母;乳酸菌主要为有嗜热链球菌,德氏乳杆菌保加利亚亚种及一种未知乳杆菌;醋酸菌主要为醋化醋杆菌,巴氏醋杆菌,汉氏醋杆菌及液化醋杆菌。
|
| 关 键 词： | 传统面团 酵母菌 乳酸菌 醋酸菌 |
Microflora analysis of traditional fermented dough |
| |
| HAN Chun-ran,MA Yong-qiang,WANG Jin-feng,HE Yong.Microflora analysis of traditional fermented dough[J].Science and Technology of Food Industry,2010(5). |
| |
| Authors: | HAN Chun-ran MA Yong-qiang WANG Jin-feng HE Yong |
| |
| Affiliation: | HAN Chun-ran,MA Yong-qiang,WANG Jin-feng,HE Yong(College of Food Engineering,Harbin University of Commerce,Harbin 150076,China) |
| |
| Abstract: | Major microflora in traditional Chinese fermented dough was analyzed,12 strains of yeast,3 strains of lactic acid bacteria and 16 strains of acetic acid bacteria was obtained. Morphological observation,physiological and biochemical reactions was conducted,and preliminary identification was done on the strains. The yeast obtained belong to Saccharomyces Reess,Hansenula yeast and Pichia Hansen,the lactic acid bacteria belong to Streptococcus thermalphillus,Lactobacillus delbrueckii ssp. bulgaricus and an unkn... |
| |
| Keywords: | traditional dough yeast lactic acid bacteria acetic acid bacteria |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
