摘要
通过对浆水中的微生物进行分离培养及数量测定,查明了浆水中的优势菌为乳酸菌及酵母菌,其次尚有少量放线菌,霉菌为污染菌。从不同样品中分离得到了2株乳酸菌、3株酵母菌,1株放线菌及2株霉菌,通过对其形态、培养特征及生物学特性的研究,初步鉴定2株乳酸菌分属于乳杆菌属(Lactobacillus)和明串珠菌属(Leaconostoc);3株酵母菌分属于酒香酵母属(Brettanomyces)、隐球酵母属(Cryptococcus)及裂殖酵母属(Schizosaccharomyces);放线菌属于诺卡氏菌属(Nocardia);2株霉菌分属于青霉属(Penicillium)和曲霉属(As-pergillus)。
Microorganisms in traditional fermentative food-Jiangshui were isolated and purified. Through isolation and quantity measurement of the microorganisms,we found that the dominant microorganisms during the process of the fermentation of Jiangshui are lactic acid bacteria and yeast, and also a few actinomycetes, fungi is polluting microorganism. 2 strains lactic acid bacteria, 3 strains yeast,1 strain actinomycete and 3 strains fungi were isolated from several sample. According to the colony forms and biology characteristics, 1 strain lactic acid bacteria was identified as LactobacUlus,1 strain lactic acid bacteria as Leaconostoc; 1 strain yeast was identified as Brettanomyces, 2 strains yeast as Cryptococcus and Schizosaccharomyces; 1 strain acfmomycete was identified as Nocardia;1 strain fungi was identified as Penicillium, 1 swan fungi as As-pergiUus.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第1期219-222,共4页
Food Science
关键词
浆水
微生物
分离
初步鉴定
Jiangshui
microorganism
isolation： initiative identification
