中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2014年
9期
11-15
,共5页
张庆%唐永洪%林凯%肖程方%曾林%李京%向文良
張慶%唐永洪%林凱%肖程方%曾林%李京%嚮文良
장경%당영홍%림개%초정방%증림%리경%향문량
高盐稀态发酵%酱醅%耐盐乳酸菌%分离鉴定%耐受性
高鹽稀態髮酵%醬醅%耐鹽乳痠菌%分離鑒定%耐受性
고염희태발효%장배%내염유산균%분리감정%내수성
high-salt liquid state fermentation%soy sauce mash%salt-tolerant lactic acid bacteria%isolation and identification%tolerance
对高盐稀态发酵酱油酱醅中的乳酸菌进行了分离和鉴定,从中筛选得到5株耐盐乳酸菌。经形态学特征、生理生化实验及16 S rRNA 序列分析鉴定表明：菌株 RB1,RB2和 RB5为嗜盐四联球菌(Tetragenococcushalophilus),菌株RB2和RB3为盐水四联球菌(Tetragenococcusmuriaticus)。对筛选得到乳酸菌的温度耐受性、盐耐受性及产酸性能研究,结果表明5株乳酸菌的最适生长温度均为35~37℃,能耐受18% NaCl浓度,菌株RB5产酸能力最强。
對高鹽稀態髮酵醬油醬醅中的乳痠菌進行瞭分離和鑒定,從中篩選得到5株耐鹽乳痠菌。經形態學特徵、生理生化實驗及16 S rRNA 序列分析鑒定錶明：菌株 RB1,RB2和 RB5為嗜鹽四聯毬菌(Tetragenococcushalophilus),菌株RB2和RB3為鹽水四聯毬菌(Tetragenococcusmuriaticus)。對篩選得到乳痠菌的溫度耐受性、鹽耐受性及產痠性能研究,結果錶明5株乳痠菌的最適生長溫度均為35~37℃,能耐受18% NaCl濃度,菌株RB5產痠能力最彊。
대고염희태발효장유장배중적유산균진행료분리화감정,종중사선득도5주내염유산균。경형태학특정、생리생화실험급16 S rRNA 서렬분석감정표명：균주 RB1,RB2화 RB5위기염사련구균(Tetragenococcushalophilus),균주RB2화RB3위염수사련구균(Tetragenococcusmuriaticus)。대사선득도유산균적온도내수성、염내수성급산산성능연구,결과표명5주유산균적최괄생장온도균위35~37℃,능내수18% NaCl농도,균주RB5산산능력최강。
5 strains of salt-tolerant lactic acid bacteria in soy sauce mash by high-salt liquid state fermentation are separated and identified based on the morphological,physiological and biochemical characteristics and 16S rRNA sequence analysis,the results show that the strains of RB1,RB2 and RB5 are identified as Tetragenococcus halophilus.RB3 and RB4 are identified as Tetragenococcus muriaticus.The temperature,salt concentration tolerance and acid production property of lactic acid bacteria are also studied,the results show that the optimum growth temperature is 35~37 ℃ and the tolerance of salt concentration is 1 8%.Among these lactic acid bacteria,the acid-producing capability of RB5 is the best.
