摘要
分析不同发酵工艺制备豆酱的微生物组成及理化性质。采用变性梯度凝胶电泳法分析微生物多样性,并分离鉴定豆酱中主要的微生物,参照GB/T24399—2009分析豆酱的理化性质。DGGE结果显示豆浆中的细菌有柠檬明串珠菌(98%)、魏斯氏菌属(100%)、鸡葡萄球菌(98%)、枯草芽孢杆菌(100%)和一些未培养细菌;真菌有米曲霉(99%)、鲁氏接合酵母(99%)。分离出米曲霉、鲁氏酵母、毕赤酵母、混淆魏斯氏菌、类肠膜魏斯氏菌、假肠膜明串珠菌、柠檬明串珠菌等菌株。4种豆酱的水分含量无显著差异,样品1、2、3的pH、氨基态氮和总酸无显著差异,样品4的pH和总酸低于其他样品,氨基态氮高于其他样品。
Microbial diversity and the physiochemical properties of soybean pastes were analyzed. PCR- DGGE （polymerase chain reaction-denaturing gradient gel electrophoresis） was used for analysis of the microbial diversity. Physiochemical properties of soybean pastes were determined according to GB/ T 24399--2009. Leuconostoc citreum （98%）, Weissella cibaria （100%）, Staphylococcus gallinarum （98%）, Bacillus subtilis （100%） and uncultured bacteria were predominant bacteria in these four soybean pastes. Aspergillus oryzae （99%）, Zygosaccharomyces rouxii （99%） were predominant fungi. Aspergillus oryzae, Zygosaccharomyces, Pichia, Weissella confuse, Weissella paramesenteroides, Leuconostoc pseudomesenteroides, Leuconostoc citreum were also isolated by culture method. Four kinds of soybean pastes had similar moisture content, there was no significant difference of the pH, amino nitrogen and total acid between sample 1, 2 and 3. The sample 4 had lower pH, total acid and high amino nitrogen.
出处
《食品科技》
CAS
北大核心
2013年第8期266-270,275,共6页
Food Science and Technology
