摘要
为了实现传统米发糕的规范化工业生产,从传统米发糕的发酵米浆中筛选发酵性能较好的菌株,并进行种属鉴定。首先从发酵米浆中分离出40株酵母菌的疑似菌和30株乳酸菌的疑似菌。经杜氏小管产气、发酵液特性和生长曲线分析三级筛选,最终得到1株高发酵性能的酵母菌。经革兰氏染色等初筛、pH值和生长曲线分析,最终得到1株高发酵性能的乳酸菌。最后对两株菌株进行菌落形态观察和生理生化种属鉴定,确定分别为卡斯特酒香酵母和植物乳杆菌。
In order to realize the standardization of industrial production of traditional fermented rice cake,the strains with high fermentation performance were screened and identified from fermented rice slurry for traditional rice cake production.Totally 40 yeast-like strains and 30 lactobacillus-like strains were isolated from fermented rice slurry.One yeast strain with high fermentation performance was finally obtained through 3-step screening process including measurement of gas production in Durham tubes,characteristic analysis of fermentation broth and illustration of growth curve.One Lactobacillus strain with high fermentation performance was also obtained through initial screening of Gram staining,pH measurement and growth curve analysis.Both strains were identified as Brettanomyces custersii and Lactobacillus plantarum based on their colonial morphology and physiological and biochemical experiments.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第7期232-235,共4页
Food Science
关键词
米浆
发酵
酵母菌
乳酸菌
rice slurry
fermentation
yeast
Lactobacillus
