摘要
对豆酱和酱油发酵酱醅中的乳酸菌进行了分离鉴定。通过溶钙圈实验、乳酸纸层析、形态特征和培养特征观察,从中筛选出8株菌。经API系统鉴定,JY-1和JY-6为戊糖片球菌,JY-2、JY-4和JY-7为短乳杆菌,JY-3为肠膜明串珠菌葡聚糖亚种,JY-5和JY-8为植物乳杆菌,并对菌株JY-1、JY-2、JY-3和JY-5的耐盐性进行了测试。
The lactic acid bacteria in soy sauce mash of soybean paste and sauce were separated and identified. Through calcium-dissolving zone, lac- tate paper chromatography, morphological and cultural characteristics tests, eight strains were selected. By API method, JY-I and JY-6 were identi- fied as Pediococcus pentosaceus, JY-2, YY-4 and JY-7 were identified as Lactobacillus brews, JY-3 was Leuconostoc mesenteroides ssp. dexWan- icu,, JY-5 and JY-8 were Lactobacillusplantarum. At last, the salt tolerance of JY-1, YY-2, JY-3 and JY-5 was tested.
出处
《中国酿造》
CAS
北大核心
2010年第5期49-52,共4页
China Brewing
基金
北京市优秀人才培养资助(20081D0105500030)
北京市自然科学基金(6093022)
关键词
酱醅
乳酸菌
分离鉴定
soy sauce mash
lactic acid bacteria
separation and identification
