摘要
从黑龙江省8个地区采集到11份自然发酵黄豆酱样品并分离出28株嗜盐细菌,经鉴定全部为四联球菌属乳酸菌。通过测定各菌株在不同培养时间和含高浓度21%NaCl培养液的OD值和pH值,从中筛选出一株耐盐性最好、活力旺盛且产酸能力强的菌株(T5),经生理生化鉴定其为嗜盐四联球菌。
Twenty-eight strains of halophilic bacteria were isolated from clcvcn samples of naturally fermented soybean paste, which were sarnplcd from nine regions in Hcilongjiang province. All the strains were identified as Tetraggenococcus sp. They were cultivated with 21% NaCl, then the value of OD and pH in cultivation liquids were detected at different time. One strain （T5） with the best salt tolerance ability, high activity and high acid production was selected. The strain was Tetragenococcus halophilus by physiological and biochemical test.
出处
《中国酿造》
CAS
北大核心
2006年第8期24-27,共4页
China Brewing
基金
2004年度黑龙江省科技攻关项目(2004G0904-00)
关键词
黄豆酱
自然发酵
嗜盐乳酸菌
嗜盐四联球菌
soybean paste
natural fermentation
halophilic lactic acid bacteria
Tetragcnococcus halophilus
