乐业豆豉主要发酵微生物的筛选鉴定及发酵性能研究-广东农业科学.PDF

广东农业科学 2014 年第 3 期 99 乐业豆豉主要发酵微生物的筛选 鉴定及发酵性能研究 1 2 杨胜远 韦 锦 1.韩山师范学院生物学 袁 广东 潮州 521041 曰 2.韩山师范学院图书馆袁 广东 潮州 521041冤 要院通过涂布分离和感官评定从 西乐业传统细菌型豆豉中分离和筛选出豆豉的主要发酵微生物 DC8 袁经 形态特征尧16S rDNA 序列比对及 统发育分析鉴定袁 菌株 DC8 为枯草芽胞杆菌枯草亚种 Bac illus s ubtilis subsp. s ubtilis) 遥 菌株 DC8 的发酵性能较好袁发酵制备的豆豉风味好袁纤溶酶活性尧DPPH 自由基清除活性尧游离氨基酸含量 和酸可溶性多肽含量高袁分别达到59.49(依2.37) IU/g尧0.87(依0.07) mg Trolox/g 尧21.77(依1.31) mg/g 和46.14(依2.58) mg/g 遥结果 表明袁菌株 DC8 是制备细菌型豆豉的良好菌种遥 关键词院细菌型豆豉曰发酵微生物曰鉴定曰发酵性能 中图分类号院TS201.3 文献标识码院A 文章编号院1004-874X 2014 冤03-0099-04 Study on screening, identification and fermentation properties of the major fermentative microorganism from the bacterial lobster sauce of Leye 1 2 YANG Sheng-yuan , WEI Jin (1.De partme nt of Biology, Hans han Normal Univ e rs ity, Chaoz hou 521041, China; 2.L ib rary , Hans han Normal Univ e rs ity, Chaoz hou 521041, China) Abstract: The strain DC8 as the maj or fermentative microorganism of bacterial lobster sauce (BLS) of Leye was isolated and screened by spread plate method and organoleptic investigation, and was identified to Bac illus s ubtilis subsp. s ubtilis based on morphological, 16S rDNA and phylogenic analysis. Using the strain DC8 as the starter, BLS w ith pronounced flavour was obtained. T he fibrinolysin activity, DPPH free radical scavenging capability, free amino acids and acid s