臭豆腐菌种分离鉴定与酿造工艺研究

从臭豆腐的发酵浸泡液中分离菌种,获得了2个主要菌株,依形态不同分为球菌和杆菌两大类,分离纯化、鉴定后,初步确定为奈瑟氏菌属(球菌)和环状芽孢杆菌属(杆菌)。在传统的臭豆腐制作工艺基础上,对菌种,发酵时间,接种量,培养温度,碳源等影响臭豆腐风味的因素进行了研究,从而确定了最佳的发酵条件菌液中杆菌与球菌之比为12,接种量为4%,添加1%米粉、0.5%NaCl,30℃培养4～5d。在此条件下发酵制得的臭豆腐的风味与质量比较好。

Separating and Identifying Bacterial Strains of Fermented Bean Curd of Strong Odour and Research on Ferment Technology

By separating bacteria from the steep juice of fermented bean curd of strong odour(FBCSO), two bacterial specieshave acquired. They were classified into Coccus and Bacillus according to the morphology, and tentatively determined asNeisseria and Bacillus circulans by means of separate, purification and identification. Based on the traditional craft processtechnology of FBCSO, this paper has studied the factors that affect the flavor of FBCSO. These factors are bacterial species,fermented time, inoculating amount, cultivate temperature and carbon source. The optimum fermented parameters have thenbeen acquired. Namely, the ratio of the Bacillus circulans to Neisseria in the steep liquid was 1:2, the inoculating amount 4%, theadditive amount of rice flour and table salt 1% and 0.5%, respectively, the optimum temperature 30℃ and the cultural time 4～5 days. Under these conditions the FBCSO has shown good flavor and quality.