摘要
比较了甜面酱自然发酵和保温发酵两种不同工艺中乳酸菌种类的差异。结果表明:从自然发酵甜面酱中共分离出了优势乳酸菌15株,包括7个属:Sporolactobacillus(芽孢乳杆菌),Lactobacillus(乳杆菌),Pediococcus(片球菌),Bifidobacterium(双歧杆菌),Leuconostoc(明串珠菌),Streptococcus(链球菌),Sub.capitis(头状葡萄球菌亚种),Staphylococcus warneri(沃氏葡萄球菌);从保温发酵甜面酱中共得到优势乳酸菌6株,分别为Sporolactobacillus(芽孢乳杆菌)和lactobacillus(乳杆菌)。
The differences of lactic acid bacteria （LAB）strains in the spontaneous fermentation processand the temperature-controlled fermentation process are compared.The result shows that 15 LABstrains are found in the spontaneous fermentation process and they are identified as 7 genuses：Sporolactobacilus, Lactobacillus, Pediococcus, Bifidobacterium, Leuconostoc, Streptococus and Staphylococcus.Three strains are regarded as Staphylococcuscapitis and 1 strain is Staphylococcuswarneri based on the 1 6SrRNA sequence analysis.However,just 6 LAB strains are obtained from the temperature controlled fermentation process which is identified as Sporolactobacilus and Lactobacillus.
出处
《中国调味品》
CAS
北大核心
2014年第2期13-15,27,共4页
China Condiment
基金
四川省应用基础项目(2010JX0081)
2012年地方高校国家级大学生创新创业训练计划项目(201210622010)
四川理工学院研究生创新基金(y2012023)
关键词
甜面酱
发酵工艺
乳酸菌
sweet soybean paste
fermentation technique
lactic acid bacteria
