摘要
对引起山葵酱胀罐的速冻山葵中乳酸菌的数量、形态和生化特征进行研究,为有效控制山葵酱中的乳酸菌提供理论依据。结果表明:山葵酱生产原料——速冻山葵中乳酸菌以杆菌形态为主,乳酸菌总数为1.1×104cfu/g。革兰氏染色阳性,无芽孢,无运动性,过氧化氢酶实验阴性。该菌在35℃和pH4.5下均能生长。在碳水化合物发酵试验中,葡萄糖和葡萄糖酸盐试验产酸、产气,果糖、乳糖、麦芽糖、核糖、山梨醇、蔗糖生化试验呈阳性,而鼠李糖试验呈阴性。精氨酸产氨试验和产硫化氢试验中结果均呈阴性,七叶苷水解试验呈阳性。
This paper studied the quantity, formation and the biochemistry characteristic about the lactic acid bacteria so that the effective theory basis to control the lactic acid bacteria of the export quick-frozen wasabi was offered. The results showed that the main lactic acid bacteria of the quick-frozen wasabi was bacillus and the total was 1.1×104cfu/g. The lactic acid bacteria was G+ with no-spore and no-motion growthing in pH4.5, 35℃.In the fermentation experiment about carbohydrate, the test of glucose and glucose acid sodium could produce acid and gas. The results of the biochemistry experiment about fructose, lactose, maltose, ribose, sorbitol, sucrose appeared positive reaction, as well as the experiment about cascara, arginine producing ammonia and sulfureted hydrogen rhamnose experiment appeared negative reaction.
出处
《食品科技》
CAS
北大核心
2004年第3期14-15,23,共3页
Food Science and Technology
关键词
山葵酱
胀罐
乳酸菌
鉴定
控制
wasabi sauce
can buckling
the lactic acid bacteria
identification
controlling
