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| 豆豉后发酵中优势菌株筛选及其生产性能 | |
| 引用本文： | 胡会萍,刘丹赤,殷丽君,程永强,丁立孝. 豆豉后发酵中优势菌株筛选及其生产性能[J]. 食品科学, 2014, 35(17): 146-152. DOI: 10.7506/spkx1002-6630-201417029 |
| 作者姓名： | 胡会萍 刘丹赤 殷丽君 程永强 丁立孝 |
| 作者单位： | 1.日照职业技术学院海洋工程学院，山东 日照 276826；2.植物源功能食品北京市重点实验室，中国农业大学食品科学与营养工程学院，北京 100083 |
| 基金项目： | “十二五”国家科技支撑计划项目(2012BAD34B03-4);国家自然科学基金面上项目(31171739);山东省高校科研发展计划项目(J12LE55) |
| 摘 要： | 为了更好地控制传统豆豉后发酵过程，实现多菌纯种发酵，确保豆豉的质量安全。本实验对豆豉后发酵过程中的优势有益微生物进行研究。以北京仙源豆豉及部分市售豆豉为实验材料，对其中的酵母菌、芽孢杆菌和乳酸菌进行分离鉴定，并对分离菌株的抑菌性能、产酶性能以及耐盐和耐温等生产性能进行研究。最后选出适合于豆豉后发酵的6 株优势有益菌株，经分子生物学鉴定，确定为枯草芽孢杆菌（B.subtilis），解淀粉芽孢杆菌（B. amyloliquefaciens），戊糖片球菌（P. pentosaceus），食窦魏斯氏菌（W. cibaria），东方伊萨酵母（I. orientalis）和热带假丝酵母（C. tropicalis）。 |
| 关 键 词： | 豆豉 后发酵 优势菌株 生产性能 |
Screening and Production Performance of Predominant Strains during Douchi Post-fermentation |
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| HU Hui-ping,LIU Dan-chi,YIN Li-jun,CHENG Yong-qiang,DING Li-xiao. Screening and Production Performance of Predominant Strains during Douchi Post-fermentation[J]. Food Science, 2014, 35(17): 146-152. DOI: 10.7506/spkx1002-6630-201417029 | |
| Authors: | HU Hui-ping LIU Dan-chi YIN Li-jun CHENG Yong-qiang DING Li-xiao |
| Affiliation: | 1. College of Marine Engineering, Rizhao Polytechnic, Rizhao 276826, China; 2. Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China |
| Abstract: | Predominant strains of yeasts, Bacillus and lactic acid bacteria responsible for post-fermentation of Douchi were isolated and identified from selected commercial samples of Douchi such as “Beijing Xianju”. The production performance of the isolated strains was evaluated in terms of antimicrobial activity, enzyme production capacity, and salt and temperature tolerance. The screened strains were identified by molecular biology method as B. subtilis, B. amyloliquefacien, P. pentosaceus, W. cibaria, I. orientalis and C. tropicalis. This study has the potential to provide a theoretical reference for the development of Douchi fermentation starters. |
| Keywords: | Douchi post-fermentation predominant strains production performance |
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