臭豆腐发酵菌种的筛选与鉴定（Screening and identification of fermented strains of stinky tofu）.docVIP

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臭豆腐发酵菌种的筛选与鉴定（Screening and identification of fermented strains of stinky tofu）.doc

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臭豆腐发酵菌种的筛选与鉴定（Screening and identification of fermented strains of stinky tofu）

臭豆腐发酵菌种的筛选与鉴定（Screening and identification of fermented strains of stinky tofu） 246, 2007, vol. 28, no. 6 食品科学※生物工程臭豆腐发酵菌种的筛选与鉴定卢义伯, 潘超, 祝义亮 (南京雨润集团技术中心, 江苏南京 210041) 摘要采用定性培养和定量培养的方法, 从臭豆腐发酵乳液中分离筛选出优势菌种, 并采用菌种鉴别试纸条进. 行鉴定.分析表明, 荧光假单孢菌是臭豆腐发酵过程中的优势菌种, 霉菌在臭豆腐发酵乳液中数量远小于细菌. 实验结果为臭豆腐的工业化生产提供了理论依据. 关键词: 臭豆腐菌群筛选; 鉴定. bacterium screening and identifying of stinky tofu lu yi bo, pan chao, zhu yi liang (technical center of nanjing yurun group, nanjing 210041, china) abstract: dominant bacterium is separated from stinky tofu qualitatively and quantitatively, identified with indicator paper. it was concluded that pseudomonas (ps.fluo. putida) is the dominant bacterium but amount of mould is relatively small. this assay affords the theoretical basics for industrial production of stinky tofu. key words: stinky tofu; bacterium screening; identification CLC number: Q93-331, document identification code: A, article number: 1002-6630 (2007) 06-0246-04 Stinky tofu is a special flavor snack in Nanjing, Qinhuai. It is also fermented fermented tofu with fermented tofu from Chinese Farmers The traditional cuisine of the people is favored by the majority of young people. Stinky tofu is medium, potato glucose medium, nutrient agar medium, and false spore A [1] in traditional fermented products, has a long history, from the Wei Dynasty to the separation of agar Beijing Luqiao Technology Co Ltd. Ming and Qing dynasties have a large number of historical records, [2]. Stinky tofu in the fermentation process of protein API strain identification strip bioMerieux; constant temperature The substance is decomposed into amino acids to form the peculiar flavor of stinky tofu. At the same time, the incubator is raised by Beijing Yatai Weiye Experimental Equipment Co., Ltd. phase contrast microscope The digestibility of soy protein, the study also found that fermented soybean products with blood Beijing Tianhua Biological Technology Development Co Ltd. Physiological activity of pressure [3]. Qualitat